Superfood Pancakes

Flax, hemp, and chickpea flour ensure these are packed with protein, as well as bringing a bunch of other vitamins and nutrients.  These tasty treats are gluten free, vegan, dairy free, egg free, grain free, have no oil or refined sugar, and are high in fibre. Make these your own by adding your favourite fresh or frozen fruit, or chocolate chips for a wonderfully decadent treat.
These take about half an hour to make (including washing up!), so are perfect for a weekend breakfast or brunch. If you're having guests stay over, or need to prepare for a busy morning, these  can be pre-made, kept in the fridge for up to 2 days, and reheated either in the oven or microwave to serve.

Ingredients
Serves 2 hungry adults for breakfast:
3-4 ripe bananas
1 apple
1/2 cup water
1/2 cup chickpea flour
4 tbsp ground golden flax seed
2 tbsp hemp seeds
1 tsp baking powder
1/8 tsp cardamom
1/8 tsp ground ginger
1/8 tsp cinnamon
a sprinkle of nutmeg
Mix in your favourite fruits or chocolate chips to taste- I used frozen wild blueberries and some dark chocolate chips.


Method
Preheat the oven to 420°F/  215°C
Blend the apple (seeds removed) and bananas (peeled) with the water and spices.
In a large mixing bowl, add the flax, hemp seeds, baking powder, and chickpea flour and whisk until incorporated into a batter.  
Add in any extras (frozen fruit/ chocolate chips etc) and mix to ensure they are distributed evently throughout the batter.
Use a tablespoon to portion in circles on a lined baking sheet. The circles should be around 2inches/ 6cm in diameter and about 0.2 inches or 1-1/2 cm thick.
Bake at 420°F/ 215°C for 15-20 mins, they should be a little brown, but not burnt.
Leave to cool for a couple of minutes before peeling off the parchment paper to serve.
Serve with some maple or date syrup, fresh fruit, or whipped coconut cream.