Fluffy Hemp Seed Pancakes

Looking for a breakfast that’s hearty, wholesome, and naturally delicious? These Hemp Seed Pancakes are packed with protein, healthy fats, and a delightful crunch. Topped with fresh, juicy berries, they make the perfect start to your day or a weekend brunch treat.

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Ingredients (Serves 2–3)

For the pancakes:

- 1 cup whole wheat or oat flour

- 2 tbsp Organic Hemp Seeds (plus extra for topping)

- 1 tsp baking powder

- ½ tsp baking soda

- ¼ tsp salt

- 1 tsp Organic Cinnamon Powder (optional)

 - 1 large egg (or flax egg for vegan)

- ¾ cup milk of choice (almond, oat, or cow’s milk)

- 1 tbsp maple syrup or honey (optional, for sweetness)

- 1 tsp vanilla extract

- 1–2 tbsp melted Organic Coconut Oil or butter

For the topping:

- A handful of fresh berries (strawberries, blueberries, raspberries)

- Extra Hemp Seeds

- Drizzle of maple syrup or nut butter (optional)

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🥄 Method

1. Mix the dry ingredients

In a large bowl, combine the flour, hemp seeds, baking powder, baking soda, salt, and cinnamon. Stir to mix evenly.

2. Mix the wet ingredients

In a separate bowl, whisk together the egg, milk, maple syrup, vanilla, and melted coconut oil.

3. Combine

Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing - a few lumps are okay!

4. Cook the pancakes

Heat a non-stick pan or griddle over medium heat. Lightly grease with oil or butter. Pour ¼ cup of batter per pancake and cook for 2–3 minutes until bubbles form on the surface. Flip carefully and cook for another 2–3 minutes until golden brown.

5. Serve & top

Stack the pancakes on a plate, then top generously with fresh berries, extra pumpkin seeds, and a drizzle of maple syrup or nut butter if desired.