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Cannabis-Infused Organic Chocolate Pancakes


Photo by Justin Lewis

Shared by: Cannabis Now magazine

By   @CannaDad

Cannabis-Infused Organic Chocolate Pancakes

(Makes 16 small pancakes)


1 cup whole wheat flour
2 tablespoons unsweetened cacao powder
2 teaspoons baking powder
½ teaspoon salt
1 tablespoon sugar
1 large egg
1 cup milk
1 tablespoon infused coconut oil
Coconut oil, for greasing the pan (optional, infused coconut oil)


In a bowl, whisk together the flour, cocoa powder, baking powder, salt and sugar. In a separate bowl, whisk together the egg, milk and oil. Stir the dry ingredients into the wet ingredients until just combined. Heat a large skillet or griddle over medium heat and lightly coat with butter or coconut oil. Pour about 1 tablespoon of the pancake mixture onto the griddle, making as many pancakes as will fit, cook for 2 minutes or until you see bubbles forming. Flip the pancakes and cook for 1 minute longer.

Some great choices to accompany this dish include maple syrup, coconut syrup, whipped cream and blueberry/raspberry mix, or coconut/pineapple compote.

Originally published in issue 10 of Cannabis Now Magazine.

Brandon Krenzler is a free-thinking father, opinionated blogger and vegetarian living organically in Oregon. He is interested in, health, history, art and nature. Krenzler is part of a team of two, including wife Erin Purchase, who treat their daughter, Brave Mykayla, with medical cannabis for her diagnosis of leukemia. He is also an active and vocal advocate for the rights of parents and children who seek the therapeutic use of cannabis. He grows and uses cannabis both recreationally and medicinally, like every human being should be allowed. Krenzler is a freelance contributor to Cannabis Now Magazine.

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