Buckwheat and Hemp Seed Pancakes

Makes approximately 8 pancakes | Serves 4 


1. Combine Pancake Mix, egg, oil and milk in a medium bowl.

2. Whisk well and set aside for 5 mins.

3. Cook pancakes in a hot pan with a little oil of choice. Use ¼ cup scoop of mix per pancake.

4. Wait for bubbles to form (approx. 60 seconds) then flip until cooked through (approx. 30-45 seconds).

5. Top your pancake with desired accompaniments and sprinkle with hemp seeds.

Cook's Notes

For a thinner pancake…
Add up to an extra 60ml of milk to the additional ingredients.

For a more dense pancake…
Add an extra egg.

To create a vegan pancake…
Use nut, oat or soy milk and a chia egg.

For a sweet pancake…
Add ¼ cup caster sugar to your dry mix.

For a chocolate pancake…
Experiment with the addition of sugar and cocoa powder to the dry mix. Try two tablespoons of each ingredient.

Serving Suggestions

Vegan cheese, avocado, tomato

Dark choc chips, grilled pear and cream

Cream cheese, salmon, pesto and rocket 

Good Greek yoghurt and fresh berries

Nutritional Benefits

With the inclusion of buckwheat, hemp seed, brown rice and potato starch these pancakes are gluten-free, high in fibre and protein. The added cinnamon aids in the regulation of your blood sugars, the protein will fuel your day and the wholegrain content of the ingredients will keep you feeling full longer and aid in healthy digestion.