Hemp flour is a relatively new product and for this reason there is not all that many recipe ideas out there utilizing it. I came up with these pancakes mainly just because I wanted to see how the flour tastes but they turned out pretty darn delicious so I had to share!
It’s no secret that I love hemp seeds, I add them to my smoothie every single day! They are such a fantastic source of two essential fatty acids, linoleic acid (omega-6) and alpha-linolenic acid (omega-3). In order to produce hemp flour the oil must first be stripped from the seeds, producing hemp oil which is another fantastic product, but more on that another day! This leaves you with dry hemp flour which is really high in fiber, 50 grams of flour contains 21 grams of fiber! By adding both the flour and the seeds to these pancakes your getting the full array of nutrition in the form of a delicious breakfast!
Just a heads up – hemp flour is quite course so you may notice a slightly gritty texture in your pancakes, if your concerned start with only 1-2 tbsp the flour and see how you go.
Hemp and Almond Pancakes
- 3 tbsp hemp flour (I purchased mine from The Source Bulk Foods)
- 2 tbsp hemp seeds
- 1/2 cup almond meal
- 1/3 cup + 2 tbsp brown rice flour
- 2 tbsp coconut sugar
- 1/2 tsp cinnamon
- 1/3 tsp salt
- 1 tsp baking powder
- 1/2 mashed banana
- 1 egg or 1 flax egg
- 1 tsp vanilla
- 3/4 cup coconut milk
- Combine dry ingredients in a bowl and set aside
- Mix together mashed banana, egg, coconut milk and vanilla and pour into the dry ingredients, mix well to combine
- Heat a small amount of olive or coconut oil in a frying pan over a medium heat and cook pancakes until bubbles appear and you can easily get a spatula underneath the mix
- Serve immediately with maple syrup, fruit and whatever else you choose! (hint, hint.. ice cream..)
