Makes 6 x 5-inch pancakes
Served with fresh fruit topping these pancakes will keep you going for a few hours without the need to reach for that customary cookie mid morning to get you through until lunch.
1 cup whole wheat flour
1/2 cup shelled hemp seeds
1 tbsp sugar (optional)
1 tbsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1 cup milk (dairy, rice or soy)
1 tsp vanilla
2 tbsp butter, melted
Measure the dry ingredients and place them in a medium bowl. Blend thoroughly using a whisk or serving spoon. In a separate bowl, measure all wet ingredients. Make a well in the center of the dry ingredients and pour the wet mixture into the dry and stir just enough to incorporate all ingredients. Let rest for 5 minutes to let the whole wheat flour absorb the liquid.
Heat a lightly oiled frying pan over medium heat. When a drop of water dances on the surface of the pan; pour 1/3 cup of batter onto the pan. Cook until golden brown, flip the pancake and repeat on other side. Serve hot with your favorite fruit, sauce or syrup.
Savory Carrot Hemp Pancakes:
Reduce the sugar to 1 tsp, omit cinnamon and vanilla, add 1/2 tsp crushed coriander seeds, 1 tsp minced orange peel, and 1 cup grated carrot.