These pancakes are literally the best way to start the 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.
The mushies in this recipe are currently on sale! When you buy two of the mushies for this recipe in the 50g size you get the third free!
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 tbs of ghee or coconut oil in a non-stick pan over medium heat.
Once the oil has melted, add 2-3 tbs 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 4 to 6 until all mixture has been used.
Serve warm, topped with your favourite fruit, some nut butter and a generous serve of Pink Cream or coconut kefir. Or black tahini!!
These lovely pancakes will last up to 3 days if stored in an airtight container in the fridge.