These hemp pancakes are one of my favorite weekend recipes. They not only satisfy my appetite after a long morning run, but they also keep me feeling full for hours. One of the reasons they promote satiety is because they contain a half cup of hemp protein powder, and if you didn’t already know, hemp seeds are a great source of fiber (and iron!).
In addition to the pancakes, I like to make a delicious — and much healthier — syrup to go with them. Did you know that commercial brands of syrup, such as Smucker’s Blueberry Syrup, contain a massive 51g carbohydrates plus an additional 44g of sugar per quarter cup? By making your own blueberry cacao syrup, you’ll not only avoid excessive and unnecessary sugar calories, but also the consumption of high fructose corn syrup.
Note: These pancakes should be a post-workout or weekend treat, not a regular breakfast staple. If you are working on improving your body composition, then these might be best left until you meet your goal.
Oatmeal Hemp Pancakes
These are one of my favorite weekend pancake recipes. They not only satisfy my appetite after a long morning run, but they also keep me feeling full for hours.
- 2 cups gluten-free oats
- 1/2 cup hemp protein powder
- 1-2 tsps finely chopped fresh ginger use ground if you don’t have fresh
- 1 tablespoon ground cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon baking powder
- 14 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 pouch organic apple sauce + berry Mashups or ~1/3 cup applesauce
- 1 egg
- 3/4 cup unsweetened almond milk
- 1 teaspoon vanilla
- 1 tablespoon coconut nectar
- 1/2 cup water reserved
Preheat a pancake griddle or skillet to medium heat and lightly spray with cooking spray, or grease with a little coconut oil.
Place oats in a food processor and pulse until a flour forms. Add the flour to a mixing bowl, and combine with all the dry ingredients.
In a smaller bowl, mix together all the wet ingredients (organic fruit or applesauce, egg, almond milk, vanilla, and coconut nectar).
Add the wet ingredients to dry ingredients and fold together. Slowly add the reserved water as needed to form a pour-able but not too-runny batter.
Pour the batter onto the griddle, about 1/4 cup at a time; cook about 2 minutes per side.
Blueberry Cacao Syrup
By making your own blueberry cacao syrup, you’ll not only avoid excessive and unnecessary sugar calories, but also the consumption of high fructose corn syrup.
- 1/2 cup organic frozen blueberries defrosted
- 20 raw almonds
- 2 teaspoons cacao powder
- 2 teaspoons coconut sugar
- 2 to 4 teaspoons almond milk
Pulse all the ingredients together in a blender, starting with just 2 teaspoons milk, and adding more if you need to thin the consistency.
You can replace the coconut sugar with stevia to make this Performance level compliant, but you may want to blend all the other ingredients first and then add the stevia to taste.