Hemp & Hawaij Vegan Pancakes

Fluffy, egg-free, dairy-free pancakes with a protein boost from hemp hearts and a warm hit of Never Not Eating Hawaij. Everything goes in the blender, so you pour straight from the jar onto the pan. Your kitchen is going to smell like a bakery.

The Stuff:

Makes about 8 pancakes

• 1 Cup (125 Grams) all-purpose flour
• 1/4 Cup (40 Grams) hemp hearts
• 2 Tablespoons (25 Grams) brown or granulated sugar
• 2 Teaspoons Never Not Eating Hawaij (up to 1 Tablespoon if you like it bold)
• 1 Tablespoon (12 Grams) baking powder
• 1/4 Teaspoon salt
• 1 Cup plus 4 Teaspoons (260 Grams) unsweetened almond milk, at room temperature
• 1 Tablespoon (14 Grams) coconut oil, melted, plus more for the pan
• Maple syrup and fresh fruit, for serving

The Method:

1. Add the flour, hemp hearts, sugar, hawaij, baking powder and salt to a blender. Pulse 5 to 10 times, until the hemp hearts are finely ground and sandy. The flour keeps them from turning into hemp butter.
2. Add the almond milk and melted coconut oil. Room-temperature milk keeps the coconut oil from seizing into little flecks.
3. Pulse 3 to 5 times, about 1 second each. Scrape the bottom and corners once, then pulse 1 or 2 more times, just until there are no dry pockets. Don't run it on high or the pancakes turn tough.
4. Let the batter rest in the blender jar for 5 minutes so the hemp can hydrate. It should pour thickly; if it's stiff, pulse in more almond milk 1 Tablespoon at a time.
5. Heat a lightly oiled nonstick pan or griddle over medium-low heat. Pour about 1/4 Cup of batter per pancake straight from the jar. Cook 2 to 3 minutes, until bubbles form around the edges, then flip and cook 2 to 3 minutes more, until golden. The sugar and hemp brown quickly, so keep the heat down.
6. Keep finished pancakes warm on a sheet pan in a 200°F (95°C) oven while you cook the rest. Serve with maple syrup and fruit. Bonus: stir a pinch of hawaij into the maple syrup.