Cooking With CBD | Autumn Cakes

How to make CBD infused pancakes

These vegan, gluten-free (and guilt-free!) Autumn Cakes will impress even the toughest to please holiday guests. Top with candied pecans, cranberries, and Grade A maple syrup for a festive twist. Make this recipe at home or bring the gang to Harvest by LabCanna to sample their seasonal menu of CBD and hemp-infused dishes! Check out their full menu here.

Prep time: 1 hour, 20 minutes (including cook time)
Yield: approx. 8-10 pancakes

Ingredients
1 cup Roasted Butternut Squash
1 Tbsp Olive Oil
1mL CBD Oil (Recommended: TenneCBD Formula Green Plus full spectrum oil)
1 ½ cup Gluten-Free, All Purpose Flour
3 ½ tsp Baking Powder
1 tsp Salt
1 Tbsp Sugar
1 ¼ cup Coconut Milk
1 Tbsp Hemp Protein Powder
1 Tbsp Ground Flax Seed
3 Tbsp Vegan Butter, melted
Pinch Salt + Pepper
Cooking spray

Utensils Needed:
Chef’s knife
Large spoon
Basting brush
Baking tray
Measuring spoons
Mixing bowl (x2)
Whisk
Spatula

How to:

1. Preheat oven to 400° F .
2. Cut butternut squash in half. Using a large spoon, scrape out the pulp and seeds. Discard.
3. Add CBD to olive oil and brush on squash. Season with salt and pepper.
4. Place on baking tray and bake for 45 minutes.
5. Allow squash to cool for 15-20 minutes.
6. Scrape out squash (be sure to avoid the tough, fibrous skin). Add to mixing bowl, breaking up any large clumps.
7. Incorporate wet ingredients (coconut milk and melted butter), add ground flax seed and sugar. Stir to combine.
8. Add protein powder, baking powder, gluten-free flour, and salt to squash mixture. Mix well.
9. Heat frying pan/griddle to medium-high heat. Lightly spray with non-stick oil.
10. Pour ½ cup of batter onto pan, lower to medium heat and let cook for 3-4 minutes, or until sides start to bubble.
11. Use spatula to check the bottom of the pancake is golden brown, gently flip pancake and cook the other side for 2-3 minutes or until golden brown.
12. Remove from heat, top with candied pecans, cranberries, and maple syrup.
13. Enjoy!