AuthorKateCategoryDifficultyIntermediate

A great marriage of flavours - buckwheat and hemp seed!

Yields16 Servings
Prep Time25 minsCook Time20 minsTotal Time45 mins

 1 ½ cups buckwheat flour
 ½ cup new hemisphere™ Hemp Seed Flour
 1 tsp baking soda
 1 tsp baking powder
 ¼ tsp sea salt
 2 large eggs
 2 cups homemade hemp seed milk (see the link below)
 2 tbsp maple syrup
 2 tbsp omeganz™ Olive Oil
 ¼ tsp vanilla extract
 butter for cooking
To serve
 fresh banana
 maple syrup
 butter

1

In a medium mixing bowl, combine the buckwheat flour, new hemisphere™ Hemp Seed Flour, baking soda, baking powder, and sea salt.

2

In another bowl, lightly beat the eggs then whisk together with the hemp seed milk, maple syrup, omeganz™ Olive Oil, and vanilla extract.

3

Add the wet mixture to the dry and combine until smooth. If there are a lot of lumps, whisk to break up.

4

Let the batter sit for 10-15 minutes to allow the buckwheat flour to absorb the liquid slightly - this results in lighter, fluffier pancakes.

5

Melt a tablespoon of butter in a small fry pan over a medium heat. Add 1/4 cup of batter and when small bubbles appear on the surface, flip over. When both sides are cooked, place on a dinner plate lined with two paper towels. Keep warm in the warmer drawer of the oven or cover with a clean tea towel.

6

Repeat this process with the remaining batter until there is no more mixture left.

7

Serve with sliced fresh banana, butter, and maple syrup.

8

ENJOY!

Notes:

To make your own hemp seed milk, click on the following link: https://www.nzhempfoods.co.nz/recipes/hemp-seed-milk/

Inspired by: https://www.thespruceeats.com/dairy-free-gluten-free-buckwheat-pancakes-1001374 

Ingredients

 1 ½ cups buckwheat flour
 ½ cup new hemisphere™ Hemp Seed Flour
 1 tsp baking soda
 1 tsp baking powder
 ¼ tsp sea salt
 2 large eggs
 2 cups homemade hemp seed milk (see the link below)
 2 tbsp maple syrup
 2 tbsp omeganz™ Olive Oil
 ¼ tsp vanilla extract
 butter for cooking
To serve
 fresh banana
 maple syrup
 butter

Directions

1

In a medium mixing bowl, combine the buckwheat flour, new hemisphere™ Hemp Seed Flour, baking soda, baking powder, and sea salt.

2

In another bowl, lightly beat the eggs then whisk together with the hemp seed milk, maple syrup, omeganz™ Olive Oil, and vanilla extract.

3

Add the wet mixture to the dry and combine until smooth. If there are a lot of lumps, whisk to break up.

4

Let the batter sit for 10-15 minutes to allow the buckwheat flour to absorb the liquid slightly - this results in lighter, fluffier pancakes.

5

Melt a tablespoon of butter in a small fry pan over a medium heat. Add 1/4 cup of batter and when small bubbles appear on the surface, flip over. When both sides are cooked, place on a dinner plate lined with two paper towels. Keep warm in the warmer drawer of the oven or cover with a clean tea towel.

6

Repeat this process with the remaining batter until there is no more mixture left.

7

Serve with sliced fresh banana, butter, and maple syrup.

8

ENJOY!

Buckwheat and Hemp Seed Pancakes