Non-Dairy Hemp Pancakes
Hearty pancakes made dairy-free! Top with vegan butter and pure maple syrup.
- 2 cups all-purpose flour (240 grams)
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 ½ cups Pacific Foods Hemp Non-Dairy Beverage
- 2 large eggs
- 1/4 cup coconut oil , melted and cooled (60 grams)
- 1 teaspoon vanilla extract
In a large bowl, combine the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the hemp non-dairy beverage, eggs, vanilla and melted coconut oil (or butter). Add to the dry ingredients and mix until just combined. Do not over mix.
Preheat a skillet over medium heat and grease with butter or oil. Pour 1/4-1/2 cup of batter (depending on desired pancake size) into the pan and cook until edges appear dry and bubbles are visible on top, about 3 minutes. Flip and cook on the other side 2-3 minutes until browned.
Serve immediately or keep warm in a 200 degree oven until ready to serve. Store leftovers in an airtight container in the fridge for up to 1 week, or freezer for up to 1 month. Reheat in the toaster.
Calories: 144kcal, Carbohydrates: 19g, Protein: 3g, Fat: 6g, Saturated Fat: 4g, Cholesterol: 27mg, Sodium: 223mg, Potassium: 147mg, Fiber: 1g, Sugar: 2g, Vitamin A: 101IU, Calcium: 87mg, Iron: 1mg