Preheat a good non-stick pan or griddle at about 375 degrees while you prepare the batter. Make sure your non-stick griddle is still good, otherwise the pancakes might stick

In a medium bowl, whisk together the almondmilk, ground flaxseed,olive oil, and liquid stevia. Set aside

In another medium bowl, whisk together the hemp protein, sorghum flour, salt, baking powder, and cinnamon

Add the wet ingredients to the dry ingredients and whisk well to combine

Allow the batter to sit for a minute or 2 to thicken a bit before cooking

Scoop batter onto preheated griddle 1 scant 1/8 cup at a time. I use protein powder scoops to help scoop batter evenly

Cook until the pancake browned on one side, then flip over and cook until browned on the other side

Transfer to a cooling rack and allow to cool a few minutes before serving

Enjoy!