Nourish - Pancake Tuesday (with Adaptogenic Medicinal Mushrooms)
Since Pancake Tuesday is coming up on the 25th February, I thought now would be a great time to share with you some pretty unique and delightful homemade pancake recipes using adaptogenic medicinal mushrooms.
Perhaps you’re already aboard the medicinal mushroom train and reaping all their health benefits. Equally, you may be new to the world of shrooms and keen to make adaptogens a part of your daily routine.
Either way, this article is here to show you that there’s more to medicinal mushroom powders than a teaspoon in warm water or plant milk every day. They can be added to delicious sweet treats and more!
These medicinal mushrooms can supercharge your diet and provide adaptogenic and immune system support. If you’d like to know more about reishi, chaga, cordyceps and lions mane, click on their names and they’ll take you to previous blog posts all about them.
Additionally, we cover more about medicinal mushrooms in our previous blog posts on:
Ok then chaps! Let’s get to the recipes!
Reishi Mushroom and Cacao Pancakes
These delightfully fluffy paleo-friendly pancakes are made using the Four Sigmatic Reishi Hot Chocolate mix.
They’re the perfect pancake to start your Pancake Day morning, and they’re divine when topped off with nut butter, coconut yoghurt or Biona Cocobella Chocolate Coconut Butter.
Recipe makes 10-11 small pancakes.
- 1/2 cup arrowroot flour
- 1/2 cup almond flour
- 3 tablespoon of coconut flour
- 1/4 teaspoon baking soda
- Pinch of salt
- 2 packets Mushroom Hot Cacao with Reishi
- 1/2 cup coconut milk (full fat, make sure to shake before opening)
- 2 eggs
- 1/2 teaspoon vanilla extract
- 2 tbsp frozen cherries
- 1 tbsp nut butter
- 2 tbsp coconut milk
- Coconut yogurt (check our fridge section!)
- cacao nibs
- Shredded coconut
- Biona Cocobella Chocolate Coconut Butter
- Vego Hazelnut Chocolate Spread
- In a large bowl mix together arrowroot flour, almond flour, coconut flour, baking soda, pinch of salt and Mushroom Hot Cacao mix.
Stir ingredients until combined.
- Add in coconut milk, 2 eggs, vanilla and salt and whisk until ingredients are combined.
- In a large skillet or pan, add a pat of organic butter or coconut oil and over medium heat dollop a heaping tablespoon of batter onto the pan. You should be able to fit 4 pancakes in a pan.
- When small bubbles appear throughout the top of the pancakes (about 4-5 minutes), flip and cook for an additional 3 minutes. Remove from the pan and enjoy!
- To make the sauce: In a small bowl combine cherries, nut butter and coconut milk and microwave for 30 seconds (you may need to stir and then microwave for an additional 30 seconds) or heat in small pan over low heat until ingredients are combined.
- Pour over the pancakes, add additional toppings of choice and nom nom nom!
This recipe would also work well with the Four Sigmatic Hot Cacao Mix With Cordyceps.
This recipe was taken from the US Four Sigmatic recipe section.
Lion’s Mane and Chaga Mushroom Pancakes
These gluten-free pancakes are loaded with nutrition, flavour, and of course, mushroom powders!
They can be made vegan by swapping out the egg for a flax egg, and you can add all matter of toppings to suit your taste bud requirements.
- 3 bananas
- 3/4 cup buckwheat flour
- 1/2 cup almond meal
- 1/2 tsp cinnamon
- 1/4 tsp baking powder
- 1/2 tsp Chaga
- 1/2 tsp Lion’s Mane
- A pinch of sea salt
- 1 Tbs maple syrup (optional)
- 1/2 cup coconut milk
- 2 eggs (or veganize by making flax eggs by combining 2 tbsp of ground flax with 6 tbsp of water and leave to set for 15 mins.)
- Ghee or coconut oil for frying
- Mash the bananas in a large bowl using a fork to remove any lumps
- Add the remaining dry ingredients and stir well to combine.
- In a separate bowl, whisk together the coconut milk, eggs (or flax eggs) and maple syrup if using, then pour over the pancake mix. Stir to combine.
- Heat 1-2 tbs of ghee or coconut oil in a non-stick pan over a medium heat.
- Once the oil has melted, add 2-3 tbsp of the wet mixture to form your pancake.
- Fry until bubbles rise and the pancake is golden, flipping to cook the other side. Repeat until all mixture has been used.
- Serve warm and finish it off with your favourite toppings, such as nut butter, coconut butter, fresh fruit, chia jam, coconut yoghurt or coconut kefir.
This recipe is taken and adapted from Superfeast.com.au
These pancakes are vegan friendly, and can be made wheat or gluten-free easily. They’re really simple, nutrition-dense and highly satisfying!
This recipe makes approx. 10 Pancakes
- 400ml almond milk
- 300g plain flour, spelt or Doves plain gluten-free
- 50g porridge oats or gluten free oats
- 2 tablespoons coconut oil, melted
- 1 teaspoon chia seeds
- 1 tablespoon maple syrup
- a teaspoon baking powder
- 1-2 teaspoons of Lion’s Mane
- 1-2 teaspoons of Cordyceps
- Stir all of the pancake ingredients together to form a smooth, thick batter. If it feels a little thin, leave it to sit for 5-10 minutes.
- Warm a tablespoon of coconut oil in a pan over a medium heat. Once warm, spoon in a large tablespoon of pancake batter into the pan, using a wooden spoon to spread out the mixture.
- Cook on one side for 3-4 minutes until golden, before turning and cooking on the other side for 2-3 minutes.
- Repeat until the pancake mixture is finished.
This recipe was taken and adapted from Deliciously Ella’s Simple Pancake recipe.
Matcha Medicinal Mushroom Pancakes
If you’re a big matcha tea fan, then here is a super simple recipe for the perfect matcha pancakes. You’re welcome.
Top with pecan nuts, banana coins and maple syrup and you’ve reached heaven!
The mixture makes about 12 in total.
- 150g (5oz) plain flour (try with spelt, wholemeal of gluten free for different variations)
- 2 tsp baking powder
- 2 tsp matcha powder (Four Sigmatic Mushroom Matcha Drink or one of our many choices of matcha powders combined with a teaspoon of your mushroom powder of choice!)
- 3 tbsp caster sugar or coconut sugar
- 2 large eggs (of flax eggs)
- 125ml (4floz) oat, almond or cows milk
- A little coconut oil or ghee for frying
- Sliced banana, pecan nuts to serve (or your choice of toppings)
- Maple syrup to drizzle
- Preheat the oven to keep the pancakes warm -at 150 C and place a heatproof plate in to warm
- Sift the flour baking powder and matcha together in a large bowl, then stir in the sugar.
- Crack the eggs into a bowl followed by the milk and then add to the dry mix.
- Use a balloon whisk to beat the mixture together until it forms a smooth, lump free batter.
- Heat a non-stick frying pan and add a small amount of oil. When it is hot, drop two or three large spoonfuls of the mixture into the pan, leaving space between the pancakes.
- Cook for 1-2 minutes until the base is golden, then flip the pancakes over and cook on the other side
- Transfer the pancakes to the warm plate and keep in the oven whilst you cook the remaining pancakes in the same way.
- Add your chosen toppings. This goes very well with sliced bananas and pecan nuts and a drizzle of maple syrup.
- Of course chia jam, coconut yoghurt or a chocolate sauce would also go down a treat!
Recipe taken and adapted from Tea Pigs.
I hope you’re all feeling inspired to get into your kitchen and make a delightful mess-making all your pancakes. I know what I’m doing for lunch…..!
*Please note that while we are knowledgeable about our products and nutrition, this blog should never be a substitute for medical advice and attention.
Please remember that you should always obtain the all-clear from your doctor before starting any new supplement plan or diet if you’re on any medication.