Our adaptogenic mushroom powders are so versatile, you can add them to almost anything! With the holiday season in full swing, this Chaga pancake recipe is a perfectly cozy and nourishing treat to make with your loved ones.
Adaptogens are a very special class of herbs famously known for their ability to protect against the damaging effects of physical, emotional, and psychological stress. By nourishing our endocrine system in particular, adaptogens can help to insure that we adapt to stress in a healthy and sustainable way. Chaga is a prized adaptogenic mushroom traditionally used throughout the Northern Hemisphere: in Scandinavia, Russia, the Baltics and North American tribes. Its rich antioxidant and anti-inflammatory makeup make it an excellent protector and ally in the cold winter months.
Adaptogens in general also work synergistically with certain foods, which is why they make excellent additions to your culinary creations. Healthy fats from nuts and seeds, antioxidants from Cacao and berries, and vitamin C rich fruits are just some of the foods that can help increase their bioavailability in the body.
So, pile on the pancakes! A heaping plate with a dollop of coconut cream and fresh berries is just what the herbalist ordered. ;)
Chaga Chocolate Mushroom Pancakes
Serves: 2
INGREDIENTS:
- 1 ½ Tablespoons Chaga Powder
- 1 ½ cups flour
- 1 Tablespoon baking powder
- ½ teaspoon sea salt
- 2 Tablespoons coconut sugar
- 1 1/2 cup plant based milk
- ⅓ cup mini chocolate chips
- Vegan butter to grease the pan
INSTRUCTIONS:
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Prepare the Dry Ingredients: In a large bowl, whisk together the flour, Chaga powder, baking powder, sea salt, and coconut sugar until evenly combined.
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Add the Wet Ingredients: Pour in the plant-based milk and stir until the batter is smooth and lump-free. If the batter feels too thick, you can add a little more milk, one tablespoon at a time, until you reach your desired pancake batter consistency.
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Stir in the Chocolate Chips: Gently fold the mini chocolate chips into the batter, ensuring they're evenly distributed.
- Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease it with vegan butter. Pour about ¼ cup of the batter onto the skillet for each pancake. Cook for about 2-3 minutes on the first side, until small bubbles form on the surface and the edges start to look set. Flip and cook for another 1-2 minutes, until golden brown and cooked through.
- Serve: Serve your pancakes warm with your favorite toppings, such as maple syrup, fresh fruit, or extra chocolate chips.
OPTIONAL GARNISHES:
- A sprinkle of Cacao powder or more Chaga powder on top
- Vegan whipped cream or coconut yogurt
- Sliced bananas or berries
