Ginger Buttermilk Hemp Pancakes (Makes 8)
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Why You'll Love These Pancakes:
✅ Extra fluffy from whipped egg whites
✅ Protein-packed with hemp seeds & milk
✅ Digestion-supporting ginger benefits
✅ Perfect meal-prep breakfast (freezes well!)
Ingredients:
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1¾ cups cake flour (or all-purpose flour)
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3 tsp baking powder
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½ tsp kosher salt
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4 large eggs, separated
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1½ cups buttermilk (*or 1 cup milk + ½ cup yogurt*)
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½ cup hemp milk (Click to find Recipe)
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½ tsp cream of tartar
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4 tbsp (½ stick) unsalted butter, melted (or coconut oil)
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1 cup crystallized ginger, chopped
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½ cup hemp hearts, toasted
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Extra butter for cooking
Step-by-Step Instructions:
1. Prep Dry & Wet Ingredients
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Whisk flour, baking powder, and salt in a large bowl.
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In another bowl, mix egg yolks, buttermilk, and hemp milk.
2. Whip Egg Whites
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Using a mixer, beat egg whites until frothy.
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Add cream of tartar and whip to stiff peaks.
3. Combine Batter
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Pour wet ingredients into dry ingredients, mixing gently.
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Fold in melted butter.
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Gently fold in whipped egg whites (don't overmix!).
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Stir in ginger + toasted hemp seeds.
4. Cook to Perfection
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Heat a griddle over medium-low heat; melt butter.
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Pour ¼ cup batter per pancake.
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Flip when bubbles form (~2-3 mins per side).
Serving Suggestions:
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Drizzle with maple syrup + extra hemp seeds
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Top with whipped cream + candied ginger
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Serve with sliced bananas + yogurt
Health Benefits:
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Ginger: Aids digestion, reduces nausea, improves circulation
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Hemp seeds: Complete plant protein + omega-3s
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Buttermilk: Probiotics for gut health
Pro Tips:
🔹 For vegan version: Use flax eggs + plant-based buttermilk (1 tbsp vinegar + plant milk)
🔹 Make ahead: Freeze cooked pancakes for up to 1 month
🔹 Extra fluffy: Let batter rest 5 mins before cooking
These ginger hemp pancakes are a tasty way to fuel your morning with protein and digestion-supporting ingredients. The crystallized ginger adds just the right sweetness and spice!
Flip, stack, and enjoy! 🥞✨
