Description
Gluten-free pancakes packed with nutty almond butter and hemp hearts. A quick, flavorful breakfast treat.
Ingredients
Units
Scale
- 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