A nutritious and tasty breakfast for autumn, with oat flour, pumpkin puree and almond milk — plus Manitoba Harvest's Hemp Hearts, which are rich in fiber, omegas and plant-based protein.
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Pumpkin Hemp Pancakes
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Ingredients
- 2 cups oat flour You can just grind up oats to make the flour.
- 2 tsp baking powder
- ¼ tsp. sea salt
- 1 ½ tsp. pumpkin spice
- ¼ cup Manitoba Harvest Hemp Hearts
- ¾ cup pumpkin puree
- 1 cup unsweetened almond milk or your other favorite non-dairy beverage
- 1 egg
- 1 tsp. vanilla extract
- 1 tbsp. maple syrup
- ⅓ cup mini chocolate chips
- coconut oil for pan optional
Instructions
- Combine oat flour, baking powder, sea salt, pumpkin spice and Hemp Hearts in a large bowl.
- In a separate bowl add the pumpkin puree, almond milk, egg, vanilla and maple syrup and stir until it is well combined.
- Pour the wet mixture into the dry ingredients and mix. Fold in the chocolate chips.
- In a large pan, melt the coconut oil over medium heat. If you have a really good non-stick pan then you don’t have to use the coconut oil.
- Scoop about 1/3 cup of the batter into the pan. You can do this two or three times depending on how big your pan is.
- Cook the pancakes until the tops start to bubble and then flip and cook them for another minute or so.
- Drizzle with maple syrup and serve.
Recipe Notes
This recipe is also gluten-free if you use certified gluten-free oats. Many oats are processed in facilities that also process wheat, barley and other grains that contain gluten.
