Hemp Corn Pancakes with Apple-Cranberry Chutney

Serves: 4 (makes eight 6-inch pancakes)
Prep Time: 15 mins
Cook Time: 20 mins

Why You'll Love This Recipe:

✅ High-protein pancakes (thanks to hemp flour)
✅ Naturally sweetened with corn and chutney
✅ Gut-healthy benefits from cranberries (supports urinary tract health)
✅ Meal-prep friendly—make chutney ahead!

Ingredients:

For the Pancakes:

• ½ cup fine cornmeal

• 1 tbsp sugar (or coconut sugar)

• ½ cup unbleached all-purpose flour

• 2 tbsp Hempbuti Hemp Seed Flour (Click to Buy)

• 2 tsp baking powder

• 2 large eggs

• 1 cup milk (dairy or plant-based)

• ¾ cup corn kernels, pureed (fresh or frozen)

• 12 tbsp (1½ sticks) unsalted butter, melted (or coconut oil for dairy-free)

• Extra butter for cooking

For the Apple-Cranberry Chutney:

• 2 tbsp fresh ginger, grated

• 1 small red onion, diced

• 1 tbsp peanut oil (or coconut oil)

• 4–5 medium apples, peeled & diced

• ½ cup cranberries (fresh or frozen)

• 2 limes, zest + juice

• 2 cups water

• ½ cup golden raisins

• ¾ cup apple cider vinegar

• ¾ cup raw cane sugar (or maple syrup)

Step-by-Step Instructions:

1. Make the Chutney (Can Be Made Ahead)

1. In a saucepan, sauté ginger and onion in oil until soft.

2. Add apples, cranberries, lime zest, and water. Simmer until apples soften (~10 mins).

3. Stir in lime juice, raisins, vinegar, and sugar. Cook 5 more mins until syrupy.

4. Let cool slightly before serving. (Store in fridge for up to 1 week.)

2. Prepare Pancake Batter

1. Whisk dry ingredients (cornmeal, flours, baking powder, sugar).

2. In another bowl, mix eggs, milk, corn puree, and melted butter.

3. Combine wet + dry ingredients—don’t overmix! (Batter should be thick but pourable.)

3. Cook the Pancakes

1. Heat a nonstick pan with butter over medium heat.

2. Pour ¼ cup batter per pancake. Cook until bubbles form (~2 mins), then flip.

3. Repeat until all batter is used, adding butter as needed.

Serving Suggestions:

• Stack pancakes high and smother with warm chutney.

• Drizzle with extra maple syrup or hempseed oil for richness.

• Pair with Greek yogurt for added protein.

Dietary Swaps:

• Vegan? Use flax eggs + plant-based milk.

• Gluten-free? Swap all-purpose flour for oat flour.

• Lower sugar? Reduce chutney sugar to ½ cup.

Health Benefits:

• Hemp flour adds complete plant protein + fiber.

• Cranberries support urinary tract health.

• Cornmeal provides complex carbs for sustained energy.

Pro Tips:

🔹 For extra-fluffy pancakes, let batter rest 5 mins before cooking.
🔹 Freeze leftover chutney for quick weekday toppings.
🔹 Make it savory by adding cheddar cheese to the batter.

This protein-packed pancake recipe is a delicious way to boost nutrition without sacrificing flavor. The sweet-tart chutney takes it to restaurant-quality levels!

Dig in—your best breakfast yet awaits! 🥞✨