Hemp Heart Pancakes
So easy, so delicious, so wonderful!
About this Recipe
By: HempNut Cookbook
It’s just not a Sunday morning without a plate of these light-as-air pancakes. So good, so healthy.
- 1 cup whole wheat pastry flour
- 1 teaspoon aluminum-free baking powder
- Pinch of sea salt
- 3/4 to 1 cup vanilla soymilk or rice milk
- 1 tablespoon light-colored olive oil or avocado oil
- 1 teaspoon umeboshi vinegar
- 2 teaspoons hemp hearts (shelled hemp seeds)
Step by Step Instructions
Combine the flour, baking powder, and salt in a large bowl.
Stir with a dry whisk for about 1 minute.
In a separate bowl, combine the soymilk, olive oil, and vinegar; whisk until well blended.
Pour into the flour mixture and whisk briskly for 1 minute, adding a little more soymilk if the mixture seems too thick.
Fold in the hemp hearts.
Lightly oil a griddle or skillet with a little olive oil and warm over medium heat.
Using about 1/4 cup of the batter per pancake, spoon onto the hot griddle and cook until golden on both sides, turning once.
Serve with fruit, pure maple syrup, or unsweetened fruit preserves.
To create different versions of the basic pancake recipe, use 3/4 cup whole wheat pastry flour with 1/4 cup spelt flour, cornmeal, or buckwheat flour.