Bryanna Clark Grogan’s Vegan Feast Kitchen/ 23rd Century Table

The pancakes just before we devoured them this morning.

Why a hemp pancake mix?
Below is the recipe for a multi-grain vegan pancake mix that I originally devised for a proposed hemp book. That book deal fell through, but it's a good mix, and a fun way to add some hemp to your diet. You can read about the ecological benefits of hemp here. Hemp can play a role in an anti-inflammatory diet, since it is rich in omega-3 fatty acids. Hemp is a good source of fiber and protein, and it is a very sustainable, versatile crop that can grow in North America without pesticides! It is grown in many countries, including Canada, and is considered a good crop to replace tobacco.

Here are some Hemp Facts from The Hempsters:

"* The Declaration of Independence and US Constitution were drafted on hemp paper.
* The first American Flag was made out of hemp.
* George Washington and Thomas Jefferson both grew hemp.
* The finest bible paper remains hemp-based even today.
* The first Levi Jeans were made from hemp.
* The canvas on the covered wagons of American pioneers heading west was made of hemp.
* The rigging sails of every ship that sailed the high seas during the 18th and 19th centuries was made of hemp.
* Hemp was money and was used to pay taxes for over 200 years."

Hemp Seeds

"WHY HEMP, YOU ASK?

Hemp can provide a valuable ecological solution to help our civilization transform its economy from relying on non-renewable disappearing resource bases such as petroleum and fossil fuels to a more natural, sustainable economic one, such as plants.

Our reliance on non-renewable fossil fuels releases large amounts of carbon dioxide and other pollutants into the environment, which affects our health, our future and our economy and ultimately the sustainability of our species and others on Earth as seen by the dramatic climatic events seen around the globe.

Switching our reliance to a renewable resource such as plants for energy and other materials will help us come back into balance with nature and reduce pollution.

Hemp offers an opportunity to develop agricultural and processing methods that do not harm the environment as it is biodegradable, natural and it will not end up in our landfills."

"WHAT IS THE DIFFERENCE BETWEEN HEMP AND MARIJUANA?

The big difference between hemp and marijuana is the seeds from which it is grown.
Hemp cannot get you “high” as industrial hemp seeds have very minimal THC levels (the psychoactive ingredient), typically less than 0.3%. Canada’s hemp production is regulated by Health Canada through a licensing program where farms that grow hemp are inspected and the crop is tested to ensure the THC levels are below 0.3%."

UPDATE ABOUT GROWING HEMP IN THE USA: "South Carolina Governor Henry McMaster recently signed into law a bill that allows for the growth and sale of hemp. House Bill 3559 establishes a hemp pilot program that will award 20 licenses permitting farmers to grow, harvest and sell hemp in South Carolina. Each grower will be able to cultivate up to 20 acres of the crop.
With the bill signed into law, South Carolina becomes the 31st U.S. state to allow hemp cultivation or pilot programs under the federal 2014 Farm Bill. Its program will be managed by the South Carolina Department of Agriculture." https://news.medicalmarijuanainc.com/south-carolina-becomes-31st-state-legalize-hemp-cultivation/  It has been legal to grow hemp in Canada since mid-1998.

The Hemp Pancake Mix-- you see, it's not green.

Printable Recipe

BRYANNA'S MULTI-GRAIN, HEMP PROTEIN PANCAKE MIX (There are some options if you don't want to use hemp.)

These pancakes can be mixed up in a few minutes and taste almost like the white kind, yet have plenty of fiber and grains in them, plus the goodness of hemp seed!  This is a variation of my Vegan All-American "Buttermilk" Pancake Mix.

Dry Ingredients for Mix—- whisk together well in a large bowl:
3 cup whole wheat pastry flour (use white wheat whole wheat pastry flour, if possible)
1 cup oat flour (you can just grind oatmeal in a dry blender until fine)
3/4 cup corn flour ** (see below) OR millet flour
1/2 cup hemp protein powder
1/4 cup golden flaxseed, ground in a clean, dry blender or electric coffee/spice mill (one that is NOT used for coffee!)
1/4 cup brown rice flour (Brown rice flour can also be made in small amounts in a clean, dry electric coffee/spice grinder. Grind as finely as possible.)
2 tablespoons granulated organic sugar
4 teaspoons Ener-G or Orgran egg replacer powder
2 teaspoons baking soda
2 teaspoons salt
1 teaspoon baking powder

Rub in:
1/4 cup oil of your choice

Keep in a tight container, refrigerated. STIR BEFORE MEASURING OUT.


MAKING THE BATTER (stir mix before measuring):
ADD each 2 cups of mix (12-16 pancakes):
1 tablespoon lemon juice plus water to make 1 1/2 cups

ADD to each 1 cup of mix (6-8 pancakes):
1/2 tablespoon lemon juice plus water to make 3/4 cup

ADD to each 2/3 cup of mix (6-4 pancakes):
1 tablespoon lemon juice plus water to make 1/2 cup

ADD to each 1/2 cup of mix (3-4 pancakes):
3/4 teaspoon lemon juice plus water to make 6 tablespoons

To make the pancakes:
Place mix in a medium bowl. Dump the lemon juice and water into the dry ingredients and whisk briefly just until no dry flour is visible-- it will be lumpy and quite thick. Let stand while you heat up your pancake griddle or good, heavy skillet, on top of the stove (I find this makes nicer pancakes than my electric griddle, but it's up to you) and spray with oil from a pump-sprayer ( or rub with an oil-spoaked paper towel) before each batch. Drops of water should sizzle when sprinkled on the surface if it's ready.

Spoon heaping tablespoonfuls of the batter onto the hot, oiled griddle or skillet and spread it out gently to a 4" circle with the back of the spoon. (I used a tiny ladle that holds 1 and 1/2 T. and that was perfect.) Cook until it has puffed a bit, bubbles appear in the surface and the bottoms are golden-brown. Carefully loosen with a spatula (if using a plastic spatula, make sure that it has a nice thin edge on it) and turn over gently. The center will rise a bit and be firm, and the other side golden when done. Don't overcook, or they fall and are heavy.


Serve on warm plates topping of your choice. Yum!
© Bryanna Clark Grogan 2008

Servings: 16
Yield: (4 batches of 12-16 pancakes-- each batch of 2 cups mix)

Nutrition Facts (Nutrition facts are for 1/2 cup mix, which makes 4 small pancakes)
Nutrition (per serving): 247.2 calories; 26% calories from fat; 7.3g total fat; 0.0mg cholesterol; 400.2mg sodium; 237.2mg potassium; 38.9g carbohydrates; 6.0g fiber; 2.0g sugar; 32.9g net carbs; 8.3g protein; 4.8 points.

Cooking Tips
**Corn Flour:
Corn flour is not the same as cornstarch (confusingly, what we call "cornstarch" in North America is referred to as "corn flour" in the UK)- it's very finely-ground yellow cornmeal. I can find it in the Asian or Indian section of my supermarkets, but also look for it in Indian (East Asian) markets and health food stores.

If you can't find corn flour, or if you prefer to use organic products, grind the finest yellow cornmeal you can find in a clean coffee/spice mill until it is powdery (this is important), or grind yellow cornmeal on the finest setting of your electric grain mill (I had to run it through mine twice).

Enjoy!