Serves 2, V, DF
Hands-on time: 20mins
Total time: 20 mins
Recipe By Cate Dixon
110g wholegrain spelt flour
2 tsp baking powder
1 tsp ground cinnamon
1 large ripe banana, mashed, plus slices to serve
1 medium free-range egg
2ml of 500mg Orange ISO CBD Oil
2 tbsp maple syrup, plus extra to serve
50ml coconut milk from a carton
150g blueberries, plus extra to serve
1 tsp melted coconut oil
4 tbsp coconut yoghurt*
1 tbsp coconut flakes
1. In a large bowl, mix together the flour, baking powder, cinnamon and a pinch of sea salt until evenly combined. Whisk in the banana, egg, CBD oil, maple syrup and coconut milk until smooth. Fold in the blueberries.
2. Heat a large, non-stick frying pan over a medium heat. Brush with a little coconut oil and, working in batches, fry tablespoons of the batter for 3-4 minutes on each side until risen and golden. Set aside, keeping them warm until a clean tea towel until you have used all the batter.
3. Serve stacked on a plate topped with extra banana, blueberries, a spoonful of coconut yoghurt, coconut flakes and a drizzle of maple syrup.
*Use a vegan coconut yoghurt to make these pancakes dairy free.
* 16.67mg per CBD serving (33ml total for the whole recipe)
Wholemeal spelt flour makes these pancakes extra fluffy whilst also adding protein to this breakfast staple.
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