Gluten-Free Oat-Hemp Protein Pancakes

These oat-hemp protein pancakes are savory, filling and light, with just a hint
of elasticity from collagen. We enjoy them with fruit rather than with fruit in
them - bananas are the favorite - and a sprinkling of hemp seed on top.

Servings: 5 servings

Author: Beth

Prep Time
10 minutes

Cook Time
20 minutes

Course:

Breakfast

Cuisine:

American

Keywords:

easy recipe Pancakes protein pancakes easy breakfast Oat Pancakes collagen powder oat-hemp pancake

Instructions

1 In a food processor, place the rolled oats and process until mostly ground,
about 1-2 minutes. Add the diced apple and process until coarsely ground.
2 Add the remaining ingredients and process until smooth.
3 Allow the pancake batter to sit for 3 to 5 minutes so the oat flour can hydrate.
The pancake batter should just slightly mound up in a spoon or scoop - if it’s
too thick for that, add more of your chosen milk.
4 Heat a griddle or nonstick or cast iron skillet over medium heat until a drop of
water tossed onto it bounces and sizzles. Grease the pan with 1-2 teaspoons
coconut oil [https://amzn.to/3qmM6vk] per panful.
5 Pour portions of about 2-3 tablespoonfuls of batter onto the hot griddle at
least ½ inch apart from one another. Allow the pancakes to cook until large
bubbles begin to break through the top of the batter in each pancake and the
edges are set (about 1-2 minutes). With a wide, flat spatula, carefully flip
over each pancake, and continue to cook until set (about another 30 seconds).
Remove from the skillet, and repeat with the remaining batter.
6 The cooked pancakes can be kept warm in a single layer on a lined baking sheet
in a 200°F oven before serving, then topped with fresh fruit before serving
warm. They can also be cooled completely, stacked, wrapped tightly and frozen
until ready to use.

Gluten-Free Oat-Hemp Protein Pancakes

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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