Pumpkin Pancakes with Walnuts & Hemp Seeds
Nov 9th 2017
Whisk together the wet ingredients and slowly incorporate it into the dry ingredients
Heat a small pan to medium heat and dampen a paper towel with coconut oil. (Swipe your pan with the oil in between each pancake)
Ladle in your batter (about 2 tbsp). Check for small bubbles forming, and flip once they appear
Repeat this 4-5 times or until you’re completely out of your mixture
Top your pancakes with maple syrup, cacao nibs, pumpkin seeds, hemp seeds, yogurt, and walnuts and enjoy!
Recipe and photos created by Sara Ali. You can visit her blog at dieteticaesthetic.com
Pumpkin Pancakes with Walnuts & Hemp Seeds
Servings
4
Time
30 Minutes
Ingredients
- ¼ cup of pumpkin puree
- 1 scoop of Hemp Protein
- 2 tbsp almond milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp raw honey
- 1 tsp pumpkin pie spice or equal parts cinnamon, nutmeg, and cloves
- 2 tbsp ground flax seed + 5 tbsp water (vegan eggs)
- 2 tbsp gluten free flour
- 1 tsp Cacao Nibs
- 1 tsp Heirloom Pumpkin Seeds
- 1 tsp maple syrup
- 1 tsp Hemp Seeds
- 1 tsp dairy free yogurt
- 1 tsp Coconut Oil
- ¼ cup walnuts
- Pinch of Himalayan Pink Salt
Method
- In a medium bowl whisk together the flour, protein powder, pumpkin pie spice and salt.
- Heat a small pan to medium heat and dampen a paper towel with coconut oil. (Swipe your pan with the oil in between each pancake)
- Ladle in your batter (about 2 tbsp). Check for small bubbles forming, and flip once they appear
- Repeat this 4-5 times or until you’re completely out of your mixture
- Top your pancakes with maple syrup, cacao nibs, pumpkin seeds, hemp seeds, yogurt, and walnuts and enjoy!