Pumpkin Hemp Pancakes
  • 2cups oat flourYou can just grind up oats to make the flour.
  • 2tsp baking powder
  • ¼tsp. sea salt
  • 1 ½ tsp. pumpkin spice
  • ¼cup Manitoba Harvest Hemp Hearts
  • ¾cup pumpkin puree
  • 1cup unsweetened almond milkor your other favorite non-dairy beverage
  • 1 egg
  • 1 tsp. vanilla extract
  • 1tbsp. maple syrup
  • cup mini chocolate chips
  • coconut oil for panoptional
  1. Combine oat flour, baking powder, sea salt, pumpkin spice and Hemp Hearts in a large bowl.
  2. In a separate bowl add the pumpkin puree, almond milk, egg, vanilla and maple syrup and stir until it is well combined.
  3. Pour the wet mixture into the dry ingredients and mix. Fold in the chocolate chips.
  4. 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.
  5. 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.
  6. Cook the pancakes until the tops start to bubble and then flip and cook them for another minute or so.
  7. 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.