These pancakes are the best way to start any day! Packed full of tonic herbs, subtly sweet and immune system-friendly (gluten free and full of mushies and herbs to nourish you). Serve with coconut kefir or pink cream.
3/4 cup buckwheat flour
1/2 cup almond meal
1/2 teaspoon cinnamon
1/4 teaspoon baking powder
1/2 teaspoon SuperFeast Astragalus
1/2 teaspoon SuperFeast Lion’s Mane
1 tablespoon SuperFeast Tremella
pinch sea salt
1 tablespoon maple syrup (optional)
1/2 cup coconut milk
Ghee or coconut oil for frying
Mash the bananas in a large bowl using a fork. A few small lumps are fine to leave.
Add the remaining dry ingredients and stir well to combine.
In a separate bowl, whisk together the coconut milk, eggs and maple syrup if using, then pour over the pancake mix. Stir to combine.
Heat 1-2 tablespoons of ghee or coconut oil in a non-stick pan over medium heat.
Once the oil has melted, add 2-3 tablespoons of the wet mixture to form your pancake.
Fry until bubbles rise and the pancake is golden, flipping to cook the other side. Repeat steps four to six until all mixture has been used.
Serve warm and topped with your favourite fruit, some nut butter and a generous serve of Pink Cream or coconut kefir (or black tahini).
Note: these pancakes will last up to three days if stored in an airtight container in the fridge.