Saturday, March 30, 2013

Hemp Heart Pancakes with Blueberry Compote

These gluten free, vegan, soy free pancakes will let you give in to your weekend brunch cravings without making you feel like you gave in to temptation.
"Hemp Hearts" are hulled hemp seeds and can be found sold as both. I buy mine in bulk at Whole Foods to save on cost. They are a perfect, incredibly beneficial addition to these but don't stop there. Add them to smoothies or sprinkle them on top of yogurt or salad.

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Hemp Heart Pancakes
serves 3
1 3/4 cup hemp, oat or almond milk
1/2 cup white rice flour
1/2 cup coconut flour
1/2 cup almond meal
1/2 cup hulled hemp hearts
1 banana, roughly chopped
2 tbl maple syrup
1 tbl melted coconut or canola oil, plus extra for cooking
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon

Combine all of the ingredients in a blender and blend until thick and smooth.
Grease a hot griddle pan and pour 1/4 cup of batter per pancake. Cook until golden brown on both sides.

 Blueberry Compote
1 1/2 cups fresh blueberries, divided
2 tbl maple syrup
2 tbl water
1/2 tsp vanilla extract
1/8 tsp salt

Combine the 1 cup of blueberries, maple syrup and water in a small pot and bring to a boil. Cook over medium heat for 10 minutes until the berries have burst. Add the vanilla and salt. Remove from the heat and pour over pancakes. Garnish with the remaining fresh blueberries.

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