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Hemp Seed Pancakes

A great marriage of flavours - buckwheat and hemp seed!
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 16


  • 1 1/2 cup buckwheat flour (or white flour)
  • 1/2 cup new hemisphere™ Hemp Seed Flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp sea salt
  • 2 large eggs
  • 2 cup homemade hemp seed milk (see the link below)
  • 2 tbsp maple syrup
  • 2 tbsp omeganz™ Olive Oil
  • 1/4 tsp vanilla extract
  • butter for cooking

To serve

  • fresh banana
  • maple syrup
  • butter


  • In a medium mixing bowl, combine the buckwheat flour, new hemisphere™ Hemp Seed Flour, baking soda, baking powder, and sea salt.
  • In another bowl, lightly beat the eggs then whisk together with the hemp seed milk, maple syrup, omeganz™ Olive Oil, and vanilla extract.
  • Add the wet mixture to the dry and combine until smooth. If there are a lot of lumps, whisk to break up.
  • Let the batter sit for 10-15 minutes to allow the buckwheat flour to absorb the liquid slightly - this results in lighter, fluffier pancakes.
  • Melt a tablespoon of butter in a small fry pan over a medium heat. Add 1/4 cup of batter and when small bubbles appear on the surface, flip over. When both sides are cooked, place on a dinner plate lined with two paper towels. Keep warm in the warmer drawer of the oven or cover with a clean tea towel.
  • Repeat this process with the remaining batter until there is no more mixture left.
  • Serve with sliced fresh banana, butter, and maple syrup.
  • ENJOY!
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