Fluffy Hemp Seed Pancakes

Breakfast

25 minutes

Serve 2

Ingredients

For the pancakes:

2 tbsp Sevenhills Wholefoods Organic Shelled Hemp Seeds (plus extra for topping)
1 tsp Sevenhills Wholefoods Ceylon Cinnamon Powder (optional)
1–2 tbsp melted Sevenhills Wholefoods Organic Coconut Oil
1 cup whole wheat or oat flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 large egg (or flax egg for vegan)
¾ cup milk of choice
1 tbsp maple syrup or honey (optional, for sweetness)
1 tsp vanilla extract

For the topping:

A handful of fresh berries (strawberries, blueberries, raspberries)
Extra Hemp Seeds
Drizzle of maple syrup or nut butter (optional)

Method

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.

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.