SOY MILK & LEMON / A GENTLE FOLD
Let a small pancake set the pace.
Rest the soy milk and lemon juice for five minutes. Mix the wet and dry bowls separately, fold together, and cook a small test pancake before portioning the rest.
LOOK FOR
Bubbles and set edges
The test pancake should begin to cook through at the sides without burning underneath.
ADJUST BEFORE THE BATCH
Steady medium heat
Reduce the heat if the base browns before the middle cooks. The five-minute-per-side instruction is a guide; check doneness.
Pumpkin Spiced Cannabis Pancakes
The method gives about five minutes per side, or until browned and cooked through. This is a per-pancake cue, not a total batch time. A finished pancake count is not specified.
Ingredients
- 1 cup vanilla soymilk
- 1 tbsp lemon juice
- ¼ cup coconut CannaOil
- 2 tbsp agave nectar
- 2-3 very ripe bananas (the more ripe and black/spotty they are, the tastier these will be!)
- 1 tsp vanilla extract
- 1 cup white whole-wheat flour
- ½ cup all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- ¼ tsp cinnamon
- ½ tsp salt
- ½ cup walnut pieces, optional (if using, sprinkle on top of pancake while in skillet cooking)
- ½ tbsp earth balance butter
Instructions
- Add soymilk and lemon juice into a small bowl and whisk together until combined. Let sit 5 minutes.
- Meanwhile in a medium bowl add the flours, baking powder, baking soda, spices and salt. Whisk together to fully combine. Set aside.
- Mash the bananas in a large bowl, taking care to leave a few lumps. Add the CannaOil, agave nectar, vanilla extract, and soy milk mixture. Whisk together until combined. Set aside.
- Place a large skillet over medium heat. While heating up..
- Slowly add the dry ingredients into the wet ingredients, stirring until just combined. Make sure there are no dry ingredient lumps in that batter!
- Once skillet is heated, lightly butter and test a baby-sized pancake to check for correct heat level. The pancake should begin bubbling and cooking through on the sides without burning on the bottom.
- Once your heat level is solid, drop the batter into the skillet (about ¼ cup each) and cook for about 5 minutes on each side, or until browned and cooked through. Hold in a warm oven until ready to eat. Top with agave nectar or maple syrup and enjoy!
COOKING NOTES
Banana brings the body; spice brings the name.
- Use very ripe bananas
- Mash the two to three ripe bananas while leaving a few lumps. Pumpkin pie spice supplies the autumn flavor; do not add an unlisted puree.
- Keep walnuts optional
- If using the listed half-cup of walnut pieces, sprinkle them onto each pancake while it cooks, as the ingredient note directs.
- Hold the cooked pancakes warm
- Cook the centers through before holding in a warm oven. Agave nectar or maple syrup is an optional serving finish in the method.
Optional homemade pumpkin pie spice
Mix 1 tablespoon ground cinnamon, 2 teaspoons ground ginger, ½ teaspoon ground cloves, ½ teaspoon ground allspice, ½ teaspoon freshly grated nutmeg, and one big pinch of cardamom. This makes a separate spice blend: use only the recipe’s one teaspoon of pumpkin pie spice in the pancake batter.
Measure the oil; count the finished pancakes.
The batter contains ¼ cup coconut CannaOil. No yield is given, so count your finished pancakes before using the THC estimator. Size and oil strength both affect a portion. Cool and refrigerate labeled leftovers promptly, or freeze individual portions.
Label as cannabis edibles and lock away from children and pets. Effects can take hours; avoid taking more while waiting.
Safety: CDC edible-cannabis guidance.