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!
Keyword hemp pancakes, protein pancakes, vegan pancakes, vegan protein pancakes