• 2 cups oat flour (you can just grind up oats to make the flour)

  • 2 tsp. baking powder

  • 1/4 tsp. sea salt

  • 1 1/2 tsp. pumpkin spice

  • 1/4 cup Toledo Hemp Center Hemp Hearts

  • 3/4 cup pumpkin puree

  • 1 cup unsweetened almond milk (or your other favorite non-dairy beverage)

  • 1 egg

  • 1 tsp. vanilla extract

  • 1 tbsp. maple syrup

  • 1/3 cup mini chocolate chips

  • coconut oil for pan (optional)


  • Combine oat flour, baking powder, sea salt, pumpkin spice and Hemp Hearts in a large bowl.

  • In a separate bowl add the pumpkin puree, almond milk, egg, vanilla, and maple syrup and stir until it is well combined.

  • Pour the wet mixture into the dry ingredients and mix. Fold in the chocolate chips.

  • In a large pan, melt the coconut oil over medium heat. If you have a really good non-stick pan then you don’t have to use the coconut oil. Scoop about 1/3 cup of the batter into the pan. You can do this two or three times depending on how big your pan is.

  • Cook the pancakes until the tops start to bubble and then flip and cook them for another minute or so.

  • Drizzle with maple syrup and serve.

Yield: 10-12 Pancakes

Great with Toledo Hemp Center Hemp Coffee