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Hemp Milk Soufflé Pancakes

  • 10 min
    Prep Time
  • 1 hr 10 min
    Total Time
  • 4 people
  • 225 per 1 serving


  • 1 cup Pacific Foods™ Hemp Original Plant-Based Beverage
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon ground flaxseed
  • 2 tablespoons water
  • 1 tablespoon melted vegan butter or coconut oil
  • 1 cup all-purpose flour can sub for GF
  • 2 tablespoons arrowroot flour
  • 2 tablespoons coconut sugar
  • 1 1/2 tablespoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1 pinch of salt
  • 1 pinch of nutmeg


  • Step 1

    Mix the hemp milk and apple cider vinegar and set aside. Mix the water and flaxseed and set aside.  Let both mixtures stand for at least 5 to 10 min. 

  • Step 2

    After the stand time, combine the hemp milk mixture and the flaxseed mixture in a mixing bowl along with melted vegan butter. 

  • Step 3

    In a separate large bowl combine all dry ingredients and whisk to combine. Mix wet with dry and fold gently into one another. Do not overmix at this stage, some lumps are ok. Optionally let this batter sit out for at least 20 min. for the baking powder to activate more and yield a fluffier pancake. 

  • Step 4

    Lightly oil a cookie mold and place in pan along with enough batter to just fill the mold. Let cook for about 3 to 4 min. on one side with the pan covered. Flip and cook another 2 to 3 min. or until done.  Repeat with remaining batter, serve with desired toppings and enjoy.

Calories 225
Total Fat 5 g
Sat. Fat 2.4 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 671 mg
Total Carb 41 g
Dietary Fiber 2 g
Sugar 7 g
Protein 4 g
Vitamin D 3 %DV
Calcium 30 %DV
Iron 15 %DV
Potassium 2 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.