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Smokey BBQ Jackfruit Pancakes (Gluten-free, Dairy-free, vegan)

Pancake day brings on a complex range of emotions for those of us who grew up in the UK. The day’s activity would be a priority agenda topic in every primary school playground and held the power to end friendships (for the day).

There was a variety of elements to the order of service that had to be debated. Did you have pancakes for breakfast, or were you having them for tea? This one was particular divisive as it could then lead to the ever-popular tea/dinner/supper discussion. What sort of pancakes did you(/r mum) make? American style fluffy pancakes, French style crepes, Scotch pancakes, or that weird in-between we do in the UK? You know the one which is sort of like a crepe but less good?  Next up, toppings. Were you in camp savoury or sweet? Were you a purist, sticking to lemon and sugar or did you push the boat out and go for Nutella? The list goes on. Sides were taken. Friendship bracelets were ripped off. All to be forgotten by the next day, marking another 364 days of not caring what your friends had for breakfast.

At Good Hemp our belief set is simple when it comes to pancake day. 1 – pancakes are better when made with hemp milk (and we’ll go down fighting for this one), and 2 – All you need is one savoury recipe, and one sweet recipe for your fillings. Have a scroll through our cookbook and you’ll find a few different pancake recipes, and this is our 2021 offering. Simple and flippable pancakes with a sweet and smokey BBQ jackfruit filling. This recipe makes 4-6 pancakes, serving 2/3 people, and comes with the added bonus of playground bragging rights for the rest of the year.

Ingredients
  • FOR THE BBQ JACKFRUIT:
  • 1 tbsp Original Hemp Seed Oil
  • 1 white onion, thinly sliced
  • 4 cloves of garlic, minced
  • 1 tsp garlic powder
  • 1 tsp of cacao
  • 2 tsp of smoked paprika
  • 1 tbsp apple cider vinegar
  • 5 tbsp of BBQ sauce
  • 2 x 400g cans of young jackfruit, roughly chopped
  • Salt and pepper to taste
Ingredients
  • FOR THE PANCAKES:
  • 2 cup gluten-free all-purpose flour
  • 1 cup of Hemp Seed Flour
  • 3 tsp ground flaxseed
  • 6 tsp baking powder
  • 3 cups of Good Hemp Seed Milk
  • 1 tsp of salt
  • 1 tsp of Original Hemp Seed Oil

Method

For the BBQ jackfruit filling:
1

Heat the oil in a frying pan on a medium heat and cook for around 10-12 mins until very soft. Add the garlic, garlic powder, smoked paprika, cacao and seasoning to the onions and cook for a further 2-3 minutes.

2

Next add the vinegar and BBQ sauce, mix well and then add the drained jackfruit with 200ml water. Leave to simmer gently covered, for 30 mins stirring every 5-10 mins to help break down the jackfruit. Right, now it’s time to prep your pancakes (jump below). Then take the lid off and cook for a further 10 minutes.

3

Then you’ll need to use a fork to shred up the jackfruit. Check seasoning and add another tbsp of BBQ sauce if you want it to be extra sticky, then it’s ready to serve.

For the pancakes:
1

Sift your dry ingredients into a large mixing bowl and mix until combined. Pour in your hemp milk a little at a time, whisking until smooth before adding more. You should be left with a smooth and silky batter, if you find yours is too thick to pour then add a little more hemp milk and mix.

2

Next, evenly grease your frying pan with hemp oil, and put on a medium low heat. Pour around ¼ cup of your pancake mixture into the pan for each pancake and tilt the pan to evenly spread out the mixture.

3

Cook for 1-2 minutes at which point your pancake should start to bubble around the edges, now it’s time to flip! Cook for a further 1-2 minutes, remove from the pan and serve with your BBQ jackfruit. Enjoy!