Cannabis Pumpkin Pancakes

  • 2 cups flour
  • ¼ cup sugar, or sweetener of choice
  • 4 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups milk, plus more if needed
  • ¼ cup cannabutter, melted
  • 2 teaspoons vanilla
  • 1 egg
  • 1 cup pumpkin puree
  1. Combine together the flour, sugar (or sweetener), baking powder, baking soda, and salt in a large-sized bowl.
  2. Make a well in the centre and whisk in the milk, slightly cooled melted cannabutter, vanilla and egg. Whisk in the pumpkin puree until smooth.
  3. Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan.
  4. Pour 1⁄4 cup of batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup. When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with remaining batter.
  5. Serve with your choice of topping.

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