Ingredients

The following ingredients have 6 Servings
  • 1 cup unsweetened almondmilk OR coconutmilk
  • 3 Tablespoons ground flax seed
  • 1 Tablespoon light tasting olive oil
  • 1/2 teaspoon liquid vanilla Stevia (I use NOW Foods Better Stevia)
  • 1/2 cup finely ground high-protein hemp protein powder
  • 1/2 cup sorghum flour (or brown rice flour)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • Stevia drops, to taste

Instruction

  • Preheat a good non-stick pan or griddle at about 375 degrees while you prepare the batter. Make sure your non-stick griddle is still good, otherwise the pancakes might stick
  • In a medium bowl, whisk together the almondmilk, ground flaxseed,olive oil, and liquid stevia. Set aside
  • In another medium bowl, whisk together the hemp protein, sorghum flour, salt, baking powder, and cinnamon
  • Add the wet ingredients to the dry ingredients and whisk well to combine
  • Allow the batter to sit for a minute or 2 to thicken a bit before cooking
  • Scoop batter onto preheated griddle 1 scant 1/8 cup at a time. I use protein powder scoops to help scoop batter evenly
  • Cook until the pancake browned on one side, then flip over and cook until browned on the other side
  • Transfer to a cooling rack and allow to cool a few minutes before serving
  • Enjoy!