Servings
10
Calories:
?
Ready In:
30 minutes
Good For:
Breakfast
By: HempNut Cookbook
It’s just not a Sunday morning without a plate of these light-as-air pancakes. So good, so healthy.
Ingredients
- 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)
Introduction
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.
Step by Step Instructions
Step 1
Combine the flour, baking powder, and salt in a large bowl.
Step 2
Stir with a dry whisk for about 1 minute.
Step 3
In a separate bowl, combine the soymilk, olive oil, and vinegar; whisk until well blended.
Step 4
Pour into the flour mixture and whisk briskly for 1 minute, adding a little more soymilk if the mixture seems too thick.
Step 5
Fold in the hemp hearts.
Step 6
Lightly oil a griddle or skillet with a little olive oil and warm over medium heat.
Step 7
Using about 1/4 cup of the batter per pancake, spoon onto the hot griddle and cook until golden on both sides, turning once.
Step 8
Serve with fruit, pure maple syrup, or unsweetened fruit preserves.
Variation:
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.