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Vegan Adaptogenic Banana Pancakes

Print Recipe
Course Breakfast, Brunch

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

Notes

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