1. Put 1 large ripe banana, 1 cup rolled oats, 1 cup coconut milk, 3 tbsp hemp seeds, 2 tbsp chia seeds and 1 tsp vanilla essence into a blender. Blend until it reaches a smooth consistency. Depending on your blender you may need to add a bit of water to the mixture (roughly ⅓ cup will do) to make the batter less thick.

2. Spoon the mixture out onto a non-stick frypan in circular shapes, and set to a low simmer. Flip the pancakes once the edges begin to golden (approximately 3 minutes on each side).

3.Serve with any fruit, nuts, seeds and sweeteners you desire! Amanda loves her pancakes with berries!

Serving – 1 pancake
Calories – 98kcal (402kJ)
Protein – 3.2g
Carbohydrates – 10.9g
Fat – 4.2g

Healthy Fats

The chia and hemp seeds blended into these pancakes are great sources of essential fatty acids, specifically omega-3 and omega-6. Research has shown that these good fats provide many benefits to your body, including improved heart health and reduced inflammation. A small amount of inflammation is a necessary reaction to help heal an injury, but long-term accumulation of this can lead to chronic inflammation, the cause of many diseases, including diabetes, arthritis, cancer and heart disease. Hemp seeds have the perfect ratio of omega 3 and 6, and this balance means you can not only keep inflammation in check, but also support strong supple skin and improve recovery! The perfect weekend breaky to refuel the body for another week of HIIT, Yoga & Pilates!