Coconut Buckwheat Hemp Pancakes

Coconut Buckwheat Hemp Pancakes topped with coconut butter, raw honey, and pomegranate seeds for a wholesome, nutrient dense, and delicious breakfast!

Here's the recipe for these healthy and hearty pancakes. This recipe makes approximately 8 pancakes.

Ingredients

• 1 1/2 Cups Buckwheat flour

• 1/4 Cup grated Coconut / coconut flakes (optional)

• 1 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1/2 - 1 tsp Ceylon cinnamon

• 1/4 - 1/2 tsp grated Nutmeg

• a pinch of Himalayan pink salt

• 1 3/4 Cups Coconut milk (or any non-dairy milk of choice. Note that the milk should be at room temperature)

• 1 Tbl Apple cider vinegar

• 1 Tbl maple syrup or coconut sugar

• 1 tsp pure Vanilla

• Hemp hearts for sprinkling on the pancakes while they're cooking on the pan

Method

1. Add the dry ingredients to a mixing bowl and whisk to combine.

2. Combine all of the wet ingredients in a separate bowl, then fold in the dry ingredients. Make sure everything is well combined.

3. Heat and lightly oil a griddle or pan, then ladle on about 1/4 cup of the pancake batter, sprinkle with hemp hearts and cook until the pancakes can easily flip, cook on the other side then remove from the heat.

4. Serve with your favourite toppings. I served these with coconut butter, raw honey and fresh pomegranate seeds. They were delicious!