Today’s special ingredient… hemp seeds!
These pancakes will actually include three different hemp ingredients — the seeds, hemp powder and some hemp oil.
Before we get to the recipe, let’s make sure we’re all on the same page. Yes, hemp is edible, and no, it does not have the physical and psychological effects of its cousin marijuana. We’ve heard stories from Harvest Public Media in the recent past about how some farmers consider hemp the next big thing in American ag — if only it wasn’t so highly regulated. Right now, only 13 states allow farmers to grow hemp. Since Indiana is one of those states, we were able to score these hemp products from inside the state.
What does this stuff taste like? Don’t worry, your pancakes will not taste like a dirty bong! The powder is really mild, almost a neutral flavor. The seeds will add a nice crunch. We’re using the oil in the pan for cooking the pancakes, and that too, is clear and neutral.
The liquid ingredients for this recipe are bananas and eggs. Your pancakes will end up being more tender than regular pancake because there’s no dairy and not too much flour in this recipe.
As you’re mixing the batter, embrace the army-green color. It will turn a deep brown as it cooks. But don’t worry, kids. Slice into them and you’ll see the green again!
- 1 teaspoon Chinese 5-spice powder
- 1 banana
- 2 medium eggs
- 1/4 cup hemp flour
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- pinch of sea salt
- 1 tablespoon hemp seed oil (for cooking)
- hemp seeds
- fruit and syrup of your choice
- In a large bowl, mash the bananas until completely broken down, but not liquefied. Set aside.
- In a separate bowl, whisk the eggs until well-combined. Fold in mashed bananas, sea salt, hemp powder and all-purpose flour. Mix until combined.
- Heat a non-stick pan. Add hemp oil to a hot pan and add pancake batter. Cook until lightly browned. Flip and cook the other side. (Add more oil is needed.)
- Serve with your favorite toppings, like yogurt, fruit, butter, maple syrup or honey.