Adaptogenic Banana Pancakes
A spiced banana inner, with a delicate puffed crispy rim – these pancakes are a blend of my many loves.
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
Ingredients
- 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
- ⅛ 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
Toppings
- 2 bananas, sliced 1.5- 2 inches thick
- 1 tbsp drizzle of maple syrup
- ¼ tbsp sprinkle of cinnamon
Instructions
- 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
