1 ripe spotty banana
2 tbsp Mt. Elephant Hemp Protein
1 tbsp choice of nut butter
1/2 cup buckwheat flour
1/2 tsp vanilla extract
1/2 cup Hemp & Oat Mylk
1/2 tbsp cacao powder
In a food processor, blend all ingredients together.
Heat some oil on a frying pan, spoon on the pancake mixture and spread to your desired pancake thickness.
Cook for about 1 minute, then turn the pancake over and cook for a further 30 seconds or until golden brown.
Serve with your choice of topping, we used Mt. Elephant Hemp Seeds, cocoa nibs, maple syrup and fresh orange.