Name: Oatmeal Pancakes with Hemp, Chia and Flax
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 6
Ingredients: 1 ½ cups rolled oats*; 2 tbsp hemp seeds; 1 tbsp chia seeds; 2 tbsp flax seed meal; 4 dates, pitted; 2 tsp baking powder; ¼ tsp salt; 2 cups soy milk or other plant based milk**; 1 tbsp cinnamon or pumpkin pie spice

AuthorAngela

RatingDifficultyBeginner

Yields6 Servings

Prep Time5 minsCook Time5 minsTotal Time10 mins

1 ½ cups rolled oats*

2 tbsp hemp seeds

1 tbsp chia seeds

2 tbsp flax seed meal

4 dates, pitted

2 tsp baking powder

¼ tsp salt

2 cups soy milk or other plant based milk**

1 tbsp cinnamon or pumpkin pie spice

To make these oatmeal pancakes you will need a high speed blender such as a Vitamix or Blendtec.

Add all ingredients to a high speed blender or food processor. If using flax seed it is best to grind it into flax meal before adding to the pancake batter. This will make the flax more easily absorbed by your body.

Process for 45 seconds until smooth adding additional soy milk* as needed to make a slightly thinner than usual pancake batter. You will probably need to add another half cup or so. Batter will thicken as it sits.

Allow batter to sit for 10 minutes. Heat a griddle to medium heat. Pour batter into 4 inch pancakes. Cook until pancake sets (about 2-3 minutes) then flip and cook for an additional minute. As batter becomes thicker you may need to press the batter out into the circle or add additional milk. If middle of pancakes are not cooking check if griddle is too hot or batter is too thick.

Serve Oatmeal Pancakes with Hemp, Chia and Flax with a drizzle of pure maple syrup, or top with fresh fruit. Berries, mango or apples all taste great on top!

*Use gluten free oats for gluten free pancakes.

**Any plant based milk can be substituted for the soy milk.

Ingredients