Light and fluffy, these spiced, Almond and Hemp Pancakes pack a hefty nutritional punch in addition to being so scrumptious!
When I was a young ‘un, cupcakes, pancakes, were treats – comfort food – exploding with white flour and refined sugar.
These days, while I am a staunch supporter of “treats”, I usually like to put a healthy spin on them – beets in cupcakes, quinoa in pancakes, avocado in muffins – I mean, life is too short not to fill it with delicious AND nutritious right? 
Why You Should Make These Pancakes This Weekend:
• They are a stack of comfort food – for your weekend breakfast – or lunch – or both,
• They are delicious, almost “cake” like in consistency even though they are gluten free
• Have NO white flour,
• Have NO Refined Sugar,
• Have NO Butter, and
• AND they can be refrigerated for upto 3 days #mealprepwin</div?
These pancakes are made with energy boosting oats, honey, almond butter, and Hemp Hearts. After I used Hemp Hearts to make these breakfast cookies, I figured my weekend pancake stack could use these slightly nutty, non-GMO seeds, packing a whopping 10 grams of plant-based protein and 10 grams of Omegas per 30 gram serving! These pancakes are easy to whip up just mix all the ingredient up, wait about 5 minutes for the oats to thicken up the mixture, and then cook up spoonfuls of this batter and voila, you are done! You can double or triple the quantities to make bigger batches. Any extra pancakes you have can be refrigerated for upto 3 days and reheated and enjoyed as needed.
My daughter and I sandwiched our stack of pancakes with almond butter and topped them with more honey before devouring them on our test round. ?
Love trying new spins on pancakes? Check out my other pancake recipes.
Gluten-Free: Almond and Hemp Pancakes
- Total Time: 17 minutes
- Yield: Serves 2
- Diet: Gluten-Free
Description
Gluten-free pancakes packed with nutty almond butter and hemp hearts. A quick, flavorful breakfast treat.
Ingredients
- 1 cups (237 ml) ground oats
- 3/4 cup almond milk
- 1 egg
- 1 teaspoon baking powder
- dash of salt
- 1 teaspoon honey
- 2 tablespoons almond butter
- 3 tablespoons Hemp Hearts
- 1/4 tsp pumpkin spice
Instructions
- Combine all the ingredients and let the batter stand for 5 minutes.
- Place a pan over medium heat and grease it with butter or oil.
- Cook 3-4 tablespoons of batter in the warmed pan on low heat for 3-4 minutes per side, or until golden brown. Repeat until all batter is used.
- Flip and repeat on the other side.
Notes
- For a smoother batter, blend the oats into a finer flour before mixing.
- If the batter seems too thick, add a tablespoon of almond milk at a time until desired consistency is reached.
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days; reheat gently in a pan or microwave.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 4 pancakes
- Calories: 300
- Sugar: 15
- Sodium: 100
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 40
- Fiber: 5
- Protein: 10
- Cholesterol: 50
Frequently Asked Questions
Are these pancakes certified gluten-free?
The recipe uses ground oats, which are naturally gluten-free. For strict gluten-free diets, use certified gluten-free oats, as conventional oats can be cross-contaminated with wheat during processing.
Why should the batter rest for 5 minutes before cooking?
Resting allows the ground oats to absorb the almond milk fully, which prevents a gritty texture and helps the batter spread evenly in the pan.
Can I substitute another nut butter for almond butter?
Peanut butter, sunflower seed butter, or cashew butter all work as substitutes. The fat from the nut butter keeps the pancakes moist.
What are hemp hearts and where do I buy them?
Hemp hearts are shelled hemp seeds with a mild, nutty flavor and high protein content. They are sold at health food stores, Whole Foods, and most well-stocked supermarkets in the natural foods section.
Can I make the batter the night before?
Yes, the batter keeps overnight in the fridge. Stir it before cooking and add a small splash of almond milk if it has thickened too much.
