Adaptogenic Banana Pancakes

Adaptogenic Banana Pancakes

A spiced banana inner, with a delicate puffed crispy rim – these pancakes are a blend of my many loves.

3 min read

When I created this recipe, my body truly became a tool for my heart to express itself.

I felt as if I was sitting third person – watching soul and body dance. Adaptogens have been a massive aid in healing for me and anytime I can add them into recipes, besides supplementing with them, it’s exciting. A spiced banana inner, with a delicate puffed crispy rim – these pancakes are a blend of my many loves. Whether it be produce, dishes on a menu or a creation of my own – I gravitate towards deep rich colors.

I feel the food is wiser and know some things. You know? I hope you kick back, relax on a weekend and enjoy these Earth Cakes outside, under a shaded spot – with the one(s) you love.

Vegan Adaptogenic Banana Pancakes

Print Recipe
Course Breakfast, Brunch


  • 2 bananas, very ripe, mashed
  • ¾ cup plant milk
  • 1 cup all purpose flour
  • 1 tbsp ground flax
  • 3 tbsp filtered water
  • 1 tsp vanilla extract
  • 2 tbsp maple syrup
  • 1 tsp macaforce
  • 1 tsp lionsmane
  • 1 tsp chaga
  • ½ tbsp cinnamon powder
  • ¼ tsp cardamon
  • cup hemp seeds
  • 1 tsp baking powder
  • ½ tsp baking soda
  • sunflower oil or plant butter for cooking the pancakes, enough to coat the skillet


  • 2 bananas, sliced 1.5- 2 inches thick
  • 1 tbsp drizzle of maple syrup
  • ¼ tbsp sprinkle of cinnamon


  • In a small bowl mix ground flax and water, set aside for 5 minutes (this is your flax egg)
  • In a large bowl mash your bananas
  • In the same bowl add plant milk, maple syrup and vanilla extract
  • In a separate large bowl – let’s mix the dry ingredients
  • Add flour, cinnamon, lions mane, maca, cardamom, hemp seeds, baking powder and baking soda
  • Bonus * add chaga for that beautiful brown color and extra adaptogenic properties
  • Mix the dry ingredients well
  • Now add in your flax egg to the wet ingredient bowl and mix
  • Combine wet ingredients into dry and mix gently as you stir
  • Careful not to over mix – a little clumpy is OK
  • Warm a large skillet on medium heat
  • Add plant butter or oil
  • Using ⅓ measuring cup, add scoops of batter to the pan to form your pancakes
  • Watch for the edges of the pancake to golden and crisp – along with bubbles to reach the center
  • Flip your pancake and fry for another minute or so
  • Repeat with remaining batter


These pancakes will turn deep brown  if using chaga – they’re not burning, just brown! This can make it a little tricky to gauge when they’re ready. Use a fork to to graze the top of the pancake if you’re curious

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