These pineapple buckwheat pancakes are studded with hemp seeds and whole rings of fresh pineapple. They're the perfect balance between hearty and sweet.
1small pineappleouter layer cut off, sliced into rings and cored, (you can also use canned pineapple rings)
1tablespoonbutterdivided
Instructions
Heat a pancake griddle or pan over medium heat.
Combine flours, hemp seeds, baking powder, allspice and salt in a large bowl and whisk until combined.
Add cottage cheese, egg, maple syrup, vanilla to the bowl. Whisk as you slowly add the milk until everything is well combined.
Add a small bit of butter to the pan. Once melted, place one pineapple ring on top and cook until golden brown and starting to caramelize. Flip the pineapple slice over, spoon pancake batter on top so that it covers the ring entirely and spills over the sides a bit. Cook until set (about 3 minutes), carefully flip and cook another 2 minutes on the other side.
Repeat with remaining pineapple rings and batter.
Serve with maple syrup and extra hemp seeds for topping.