1 ¼ cup brown rice or sweet white sorghum flour and ½ cup tapioca or potato starch OR 1 2/3 cups whole wheat pastry flour
½ cup shelled hempseeds, ground finely in a food processor or a spice mill
½ tsp sea salt
2 tsps baking powder
1 ½ cups almond milk
1 tbsp coconut oil
1 tbsp agave syrup, maple syrup, or stevia to taste
1 tsp apple cider vinegar
Whisk together the flour + starch (or just the flour, if you make the GF version), the ground hemp, the salt, and the baking powder in a mixing bowl.
Whisk together the almond milk, coconut oil, syrup, and ACV. Pour wet ingredients into dry and mix well. Set aside momentarily as you heat a skillet to medium high heat.
Drop pancake batter by ¼ cup fulls. When bubbles have started to form on top of the pancakes and they’re nice and fluffy, flip gingerly. Finish cooking on other side and repeat until batter is used up!