Easy Vegan Hemp Pancakes (Gluten-Free) - this quick and easy pancake recipe is delicious. Top with berries, nuts, syrup or anything you fancy!
Vegan Hemp Pancakes
#StackSunday or not, weekend mornings are the perfect time for pancakes in my opinion. Casually rolling out of bed, flicking on the kettle for the first cuppa of the day and spending a little extra time in the kitchen is the self-care routine I love on a Sunday morning. And that's where this Easy Vegan Hemp Pancakes Recipe come in!
I recently received a so-called 'Wellness Package' from the lovely team at Good Hemp and I very much felt like trying out some hemp recipes in the kitchen, 'so why not start with Sunday hemp pancakes' was pretty much my thought. I've actually been using different Good Hemp products for the past two years already, their hemp oil is a current inhabitant in my kitchen and their tasty hemp milks a regular visitor, and even created a recipe for Hemp Protein Bread with them back in early 2017!)
As Hemp is full of protein, fibre and omegas and low in carbs, I first started properly looking into the nutritional benefits of hemp when I went onto a Vegan Keto diet temporarily in 2017. However, one thing I only recently found out about is that hemp is also very environmentally friendly: it's virtually carbon neutral as it 'breathes' in 4 times as much CO2 as trees do. In addition, hemp doesn't require pesticides or herbicides to grow, its deep roots replenish the soil they grow in with more nutrients than they take out and the plants create a great habitat for wildlife, such as bees who extract pollen from the hemp flowers.
Did you know: Nothing goes to waste with hemp. Hemp seeds are used for food, the stalk for natural fibre and the flowers and leaves to extract CBD oil.
There are plenty of wonderful recipes that can be created using hemp products (this one uses 50% raw protein and the Good Hemp Milk) and these chocolate hemp pancakes are only one very tasty way, simply follow the steps below to re-create!
What you'll need for these Easy Vegan Hemp Pancakes
Ingredients (makes 2 portions)
For the pancakes:
- Hemp protein powder
- Buckwheat flour
- Hemp milk
- Raw cacao powder
- Cinnamon
- Apple cider vinegar
- Lemon juice
- Coconut oil
Topping Ideas:
- Fruit
- Nuts
- Seeds
- Granola
- Yogurt
- Anything you want!
How to make these Easy Vegan Hemp Pancakes
Making your vegan pancake batter
To create the delicious and slightly fluffy texture for these easy vegan hemp pancakes, start off by combining the hemp milk and apple cider vinegar with lemon juice. Swiftly stir, then set the mix into the fridge for at least 10 minutes, or until the hemp milk begins to curdle. This curdled milk will help create delicious & soft pancakes at it resembles buttermilk - something that can be super helpful as there's no gluten, eggs or baking powder present in this recipe.
In a large mixing bowl, combine the hemp protein, buckwheat flour, cacao powder and cinnamon. Preheat a large non-stick pan on the stove above medium heat and lightly grease it with coconut oil, so the pancakes won't stick.
Combining the wet & dry ingredients
Create a well in the middle of your dry ingredients and gently pour in the liquid. Using a spatula combine all ingredients well - the batter you end up with should be light, but not too liquid. I would recommend pouring in the liquid gradually & if the batter is still too sticky and thick, simply add in a little extra hemp milk.
Use a tablespoon to carefully portion the pancakes into the pan. Gently pour out the spoon, then shape the pancake using the back of your spoon. Once the pancake starts to firm up, it's time to flip! The pancakes should roughly need 3-4 minutes on each side over medium heat, but it also depends on the thickness you spread them out to, so it's best to check for the firmness of the pancake instead of going with a fixed cooking time.
Serving your pancakes
Once your pancakes are ready, all you need to do next is serve them up with your favourite toppings. I like to combine smooth & saucy toppings such as coconut yogurt and nut butters with crunchy toppings, such as granola, seeds, nuts, cacao nibs & co - it adds the perfect mix of textures and makes your breakfast even more exciting for your tastebuds.
Enjoy!
This recipe is:
- 100% vegan
- gluten free
- high in protein
- full of plant protein
- delicious & filling
- a source of omega
- a nutritious breakfast
- great on the go
- tasty, even when re-heated
You might also enjoy these recipes:
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Vegan Hemp Pancakes (Gluten Free)
Equipment
- 1 large bowl
Ingredients
- 5 tbsp hemp protein powder
- 7 tbsp buckwheat flour
- 150 ml hemp milk
- 1 tbsp raw cacao powder
- 1/2 tsp cinnamon
- 1 tbsp apple cider vinegar
- 1 tbsp lemon juice
- a little coconut oil for frying
- your favorite toppings, such as nut butters, coconut yogurt and berries
Instructions
- Pour the hemp milk into a jug, then add the apple cider vinegar & and juice of half a lemon. Briefly stir, then set the jug into the fridge for at least 10 minutes. During this time the milk will begin to curdle, which is just what we're after. It'll help fluff the pancakes as it resembles buttermilk - something that can be very helpful when there's no gluten, eggs or baking powder present in a recipe!
- In a mixing bowl combine the hemp protein, buckwheat flour, cacao powder and cinnamon. Preheat a large pan on the stove above medium heat and lightly grease it with coconut oil.
- Once the 10 minutes or more have elapsed and the hemp milk has curdled, create a well in the middle of your dry ingredients and pour in the liquid. Using a spatula combine all ingredients well - the batter you end up with should be light, but not too liquidy. I would recommend pouring in the liquid gradually & if the batter is still too sticky and thick, simply add in a little extra hemp milk.
- When your pan is hot enough, use a tablespoon to carefully portion the pancakes into the pan. Gently pour out the spoon, then shape the pancake using the back of the spoon in a circular motion.
- Once the pancake batter starts to look firm on the top, it's time to flip! The pancakes should roughly need 3-4 minutes on each side over medium heat, but it also depends on the thickness you spread them out to, so it's best to check for the firmness of the pancake instead of going with a fixed cooking time.
- Repeat until all pancake batter is used up. Assemble your pancakes on a plate (or simply stack them!) and add your favourite toppings!
Looking for more delicious vegan breakfast recipes? Here are some of my favourites:
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Kat
The pancakes were easy to make and cook, and held their shape well however me and my children found them to be a bit on the sour side and the mix was a bit dry so I did add extra hemp milk. I will be trying to see if this recipe works with a bit less vinegar. Thank you!
romylondonuk
Thanks for your feedback Kat, hope you still enjoyed them! Feel free to reduce the vinegar, I think it's partially down to personal taste but also the type of protein powder used - for some, it might be more or less noticeable, but I still like to add some vinegar for acidity and to help keep the pancakes a little softer in the pan 🙂