Cooking with Cannabinoids: Apple Cinnamon Pancakes

photo of pancakes
June 27, 2022

Oaksterdam hosted a live webinar with the authors of “The Cannabinoid Cookbook: Transform Your Health Using Herbs and Spices from Your Kitchen.” As part of the event, Chef Daniel Green and Dr. Joseph Feuerstein shared their recipe for Apple Cinnamon Pancakes.

Apples contain fiber, vitamin C, potassium, and vitamin K along with small amounts of vitamins A, B, and E. Apples aid with weight loss due to their high fiber and water content, increasing the sense of stomach fullness and satiety. One of the apple’s best features is that is contains the soluble fiber pectin. Pectin reduces both cholesterol and heart disease and is great for the microbiome within each of us. Add some antioxidants like polyphenols and a helping of cannabinoid-rich cinnamon, and you have a healthy and nutritious spin on the all-American pancake. 



2 eggs
⅔ cup almond milk (166.5 mL / 5.6 fl oz)
1 tsp. vanilla
2 Tbsp. maple syrup (42 mL / 1.5 fl oz), plus more to serve with the pancakes
⅔ cup rice flour (104.25 g / 3.7 oz)
1 cup almond meal or almond flour (105 g / 3.6 oz)
1 tsp. baking powder
½–1 tsp. ground cinnamon
½ tsp. salt
1 cup apple (150 g / 5.3 oz), coarsely grated
Coconut oil to oil the skillet
Maple syrup, apple slices, and cinnamon for garnish

Add eggs, almond milk, vanilla, and maple syrup to a large bowl and whisk until well combined.

Stir in the rice flour, almond meal, baking powder, cinnamon, and salt. Fold in the grated apple.

Heat a griddle or nonstick skillet over medium heat. Lightly grease with coconut oil.

Use about ¼–⅓ cup of batter for each pancake. Add batter to the pan. Cook about 2 minutes or until small bubbles start to appear on the surface.

Flip the pancakes and cook for another 2 minutes until browned on the bottom.

Serve pancakes with maple syrup and garnish with a dash of cinnamon and some apple slices.


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