Power Pancakes

These are the only pancakes in our world. We have no guilt about the kids eating them many times in a week. Obviously they are best fresh, but the kids love them reheated after being frozen too. The hemp gives them the protein, the oil and flax give them some fat and Omega 3s to keep their little tummies full. I almost always double this recipe. I’ve also tried storing the batter in a glass jar to make them fresh a couple days later.

Ingredients:

• 1 3/4 cup of almond milk (or your choice of milk)
• 3 Tbsp olive oil (when I double it I use half oil/half apple sauce)
• 1 tsp pure vanilla extract
• 2 Tbsp ground flax seed
• 2 Tbsp of agave (optional, I use a bit less when adding chocolate chips)
• 1 3/4 cups gluten-free flour blend (I use Bob’s Red Mill)
• 1/4 cup of hemp powder (it might make your pancakes a light shade of green!!)
• 1 Tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup of frozen or fresh blueberries (or 1/4 cup of mini chocolate chips) 

Directions:

• Mix the wet ingredients in a bowl
• Mix the dry ingredients and then add in the wet ingredients
  
• Fold in the blueberries or chocolate chips
• Use a 1/3 cup measuring cup to divide the batter onto a frying pan
•  Do not press down on the pancakes while they’re in the pan (if you want them to come out fluffy)
• Have fun making these delicious pancakes into any shape you want!
• Once they cool, you can freeze them with wax paper in between each of the pancakes to prevent them from sticking
• To re-heat the pancakes, you can put them into the microwave one at a time for about 30 seconds to warm them for the kids in the morning

~ Plant Trainers