Can you smell it now?? That sweet….yummy smell of those Hemp Saskatoon Muffins?
Your friends and family will just adore you….but don’t forget to tuck one aside for yourself, because they won’t last long!
This mouth watering banana pancake recipe is gluten-free, vegan, and allergy friendly – making them a hit in every kitchen. They come out moist and fluffy, just like banana bread and have a crispy outside, the perfect combination!
Mix Flax and water together, set aside. In large bowl, combine all dry ingredients.
Preheat griddle pan on medium heat.
Add oil, flax "egg", vanilla, and almond milk into your flour mixture. Blend well. Stir in mashed bananas.
Wet your hands, and then flick your fingers above the pan to test. If it's heated and ready for batter, the water will sizzle and evaporate quickly.
Pour batter onto pan, a spoon full per pancake. Cook approx. 3 mins per side, being careful not to burn. This picture shows when they're ready to flip. Since they cook a little more like banana bread than a pancake, if you wait for bubbles to pop, they will be a bit overcooked.
Serve with your choice of butter, Earth Balance margarine, peanut butter, almond butter, hemp butter.... sliced bananas, or any other topping your heart desires!
Combine Flax and water in a bowl, set aside to form texture of an egg.
In a large mixing bowl, combine oat flour, salt, cinnamon, baking powder, oats, and hemp seeds.
In a small saucepan over low heat, melt honey and almond butter together. Remove from heat when just combined, careful not to boil.
Pour over flour mixture, add your flax egg and 1/2 cup water, then mix well. Add chocolate chips and raisins.
Press into 9"x13" glass baking dish, but squish in 2-3" from one end, so your dough is about 9"x11" Bake 350 F for 20 mins.
Cool, slice, and serve. (They're delicious warm out of the oven, too...)
I wrapped the bars individually for a grab and go meal. I'm storing them in my fridge to stay fresh, though I'm not sure they'll last long around here!