Pumpkin Hemp Pancakes

Pumpkin Hemp Pancakes

Servings: 10-12 Pancakes


  • 2 cups oat flour (you can just grind up oats to make the flour)
  • 2 tsp. baking powder
  • 1/4 tsp. sea salt
  • 1 1/2 tsp. pumpkin spice
  • 1/4 cup Hemp Hearts
  • 3/4 cup pumpkin puree
  • 1 cup unsweetened almond milk (or your other favourite non-dairy beverage)
  • 1 egg
  • 1 tsp. vanilla extract
  • 1 tbsp. maple syrup
  • 1/3 cup mini chocolate chips
  • coconut oil for pan (optional)


  • Combine oat flour, baking powder, sea salt, pumpkin spice and Hemp Hearts in a large bowl.
  • In a separate bowl add the pumpkin puree, almond milk, egg, vanilla and maple syrup and stir until it is well combined.
  • Pour the wet mixture into the dry ingredients and mix. Fold in the chocolate chips.
  • In a large pan, melt the coconut oil over medium heat. If you have a really good non-stick pan then you don't have to use the coconut oil. Scoop about 1/3 cup of the batter into the pan. You can do this two or three times depending on how big your pan is.
  • Cook the pancakes until the tops start to bubble and then flip and cook them for another minute or so.
  • Drizzle with maple syrup and serve.