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Notes:
To make your own hemp seed milk, click on the following link: https://www.newhemisphere.co.nz/recipes/hemp-seed-milk/
Inspired by: https://www.thespruceeats.com/dairy-free-gluten-free-buckwheat-pancakes-1001374
Hemp Seed Pancakes
A great marriage of flavours - buckwheat and hemp seed!
Ingredients
- 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
Instructions
- 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!