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Banana-Hemp Ice Cream & Banana-Hemp Pancakes

A Guest Recipe for Delicious Hemp Ice Cream and Hemp Pancakes by Cyclist Sharon Laws.

Hemp is ideal because it is a complete protein containing all eight essential amino acids, it is also easily digested unlike other non-dairy protein sources such as soy, and it is low in saturated fat.

The bananas help replenish carbohydrate stores and are a valuable source of vitamin C, vitamin B-6 and manganese.  The high potassium levels also help maintain a healthy balance of fluid.

Recipe: Banana-Hemp Ice Cream

Serves 1



Blend all the ingredients together into an ice cream consistency.  This is easier if you leave the bananas to thaw slightly. I use a stick blender as it is quick and easy to clean and I can travel to races with it.

You may like to add a small amount of almond milk or similar to improve the consistency.

Spoon into a ramekin and top with goji berries, almond slices and some cinnamon.

Recipe: Banana-Hemp Protein Pancakes

Serves 1



Mash the banana in a small pot. Whisk the egg in a cup using a fork.

Add the whisked egg to the mashed banana then add the hemp, almond flour and salt. Mix together until it becomes a batter-like consistency.

Pre-heat a small frying pan

Add the batter mixture to the hot pan, when one side is cooked, flip the pancake and cook the other side.

Serve on a plate and add your choice of toppings!

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