For me, I prefer making my own homemade pancakes vs going out to a restaurant and never getting what I truly want. And what I truly want, are these! Seriously. Saturday morning Pancakes, on a rainy day, with a warm cup of Vegan Hemp Golden Milk leaves me with a big warm fuzzy.
I actually didn’t have a recipe for pancakes, as I am a big fan of my Chocolate Hemp Crepes.
So I went online and found a gluten free pancake recipe and tweaked it. I tried it with Buckwheat Flour and found it was a bit heavy and made them a little dry, so I added some pumpkin and a mashed banana and switched up the flour, and they turned out pretty good!
- 1-1/3 cups Gluten Free Flour (rice, quinoa, buckwheat)
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp sea salt
- 2 eggs beaten
- 1/2 cup Homemade Hemp Milk
- 2 tbsp Coconut Oil
- 4 tbsp pumpkin puree
- ½ mashed banana
Mix all the dry ingredients into one bowl and mix the wet ingredients in another. Pour the wet into the dry and stir together gently. Heat up some
coconut oil in a pan and use a ladle to dollop on the batter.
Makes 6-8 pancakes depending on the size!
Serve with sauteed apples and cinnamon and a bowl of Hemp Chia Pudding.
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