Chaga Chocolate Mushroom Pancakes blends mini chocolate chips and a high-quality mushroom powder in a classic vegan pancake batter that jumpstarts your day with both deliciousness and immune-building properties.
I am a pancake lover, and notoriously known for infusing them with healthy add-ons, mainly protein, like my Caramel Chocolate Protein Pancakes or Protein Brownie Pancakes. And why not? Nothing better than turning a classic pancake recipe into a nutritious breakfast or brunch that still tastes decadent but is so much better for you.
For this recipe, I'm taking a page out of my Mushroom Ice Cream Recipe and adding Chaga mushroom powder, known to lower blood sugar and cholesterol, prevent and fight cancer, and boost the immune system. It adds a whole new level of flavor and health benefits all in one delicious mushroom pancake recipe that's also super easy to make.
And you know me, I only work with brands I trust and use myself. So try the Anima Mundi Chaga Powder using my code NATURALVEGAN" for 15% off. Their products are a game changer.
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Ingredients To Make These Vegan Pancakes:
You only need a few ingredients that you probably already have in your pantry. And for the Chaga Powder, I'll leave links below. These pancakes are beautiful, delicious, nutritious, and perfect for lazy weekends, to celebrate Pancake Day, or any other special occasion.
- All-purpose Flour: Plain flour, whole wheat, or gluten-free flour will do.
- Chaga Powder: Chaga mushrooms are known for their antioxidant properties. It's a great way to include the benefits of adaptogens in a familiar dish. But this powder also adds a deep, earthy tone to these sweet pancakes. A little goes a long way, and extras can be added to your morning tea or smoothies, like my Chocolate Banana Smoothie. This mushroom mixture truly makes a difference in bringing down inflammation, reducing stress, or simply helping your body stay balanced. I have noticed the difference myself. Try Anima Mundi Chaga Powder with code"NATURALVEGAN" for 15% off.
- Coconut Sugar: A low-glycemic alternative to regular sugar, which gives a hint of caramel without being overly sweet.
- Baking Powder: I'm just using a little to give a lift to these pancakes.
- Salt: A tad is all you need to bring out the sweetness of the mini chocolate chips.
- Mini Chocolate Chips: These bring a delightful sweetness and contrast to the earthiness of the Chaga powder, making this a sweet pancake recipe.
- Plant-Based Milk: Keeps this recipe dairy-free and helps to create a smooth batter that's light and fluffy.
- Vegan Butter: You only need a little to grease the pan.
See the recipe card for quantities.
How To Make These Mushroom Pancakes:
This recipe is super easy to make. Let's have a look.
- Prepare Dry Ingredients: Combine dry ingredients in a large bowl.
- Bring It Together: Add the plant-based milk and stir to get a smooth batter. Fold in the chocolate chips.
- Cook The Pancakes: In batches, pour about ¼ cup of batter onto a greased skillet for each pancake and cook over medium heat until small bubbles form on the surface and the edges start to look set. Flip and cook until golden brown and cooked through. Repeat with the remaining batter.
- Serve And Enjoy: Stack them on a serving plate and garnish with more Chaga powder, coconut yogurt, or fresh fruit. And drizzle it with your favorite syrup, or try my pumpkin spice-infused maple syrup.
Top Tips:
For the best mushroom pancake experience, I have a few tips for you before you embark on this recipe.
- Medium Heat: Cook the pancake batter on medium heat instead of medium-high heat, and make sure the base of the pan is already hot before adding the batter. It allows for an evenly cooked pancake without burning the outside before the inside is done.
- Consistency: If the batter seems too thick, add milk a tablespoon at a time until you get a nice pouring consistency. Make sure the batter is smooth and lump-free.
- Cooking Time: Wait for the small bubbles to appear before flipping for the best results. Flipping too soon might break the pancake apart.
Variations And Substitutions:
I've kept this mushroom pancake recipe simple yet indulgent and nutritious. It has a unique flavor that I think you will love, so try to stick to the recipe. But, just in case, I have a few variations and substitutions that can work in case you want to switch it up or don't have something on hand.
- Sweetener: If you already have Maple Crystals in your pantry from making some of my other baked goods, like my Healthy Coffee Cake or Vegan Chocolate Hazelnut Brownies, feel free to swap the coconut sugar with it.
- Other Adaptogens: Already have Anima Mundi Adaptogenic Powder from making my Mushroom Ice Cream? Then feel free to add some to the batter.
- Flour Alternatives: You can use all-purpose flour, plain flour, whole wheat, or any gluten-free flour blend, depending on your dietary preference.
Equipment Needed:
- Large Frying Pan or Griddle: To cook the pancakes.
- Large bowl or Mixing Bowl: To combine the dry ingredients and add the wet ones.
- Whisk: To fluff up the flour and combine the dry ingredients.
- Spatula: For flipping the pancakes.
Storage:
Store any cooked pancakes in an airtight container in the fridge for up to three days. Reheat in a large frying pan over medium heat or in the microwave for a quick breakfast. Alternatively, freeze them for up to a month, placing parchment paper between each pancake to avoid sticking.
Recipe FAQs:
Yes, you can make these ahead of time and store them in an airtight container. They're easy to reheat for a quick and delicious breakfast.
Look for small bubbles forming on the surface and for the edges to start to look dry before flipping. This will ensure the cooked pancake is fluffy, evenly cooked, and ready to be flipped.
More Nutritious New Recipes To Try Next:
Looking for other healthy recipes like these mushroom pancakes? Try these:
I have many favorite ways of making delicious vegan pancakes, but this is truly one of my favorite recipes. It's easy to make and has many health benefits, yet still indulgent, unique in taste, and perfect for any time of year.
If you try this Chocolate Chaga Mushroom Pancakes recipe, I’d really love to hear your thoughts in the comments below. I’d also really appreciate a recipe card rating! Thank you for supporting The All Natural Vegan!
Delicious Chocolate Chaga Mushroom Pancakes
Equipment
- 1 Skillet
Ingredients
- 1 ½ tablespoons Anima Mundi Chaga Powder "NATURALVEGAN" for 15% off
- 1 ½ cups all-purpose flour all-purpose, whole wheat, or gluten-free
- 1 tablespoon baking powder
- ½ teaspoon sea salt
- 2 tablespoons coconut sugar
- 1 ½ cup plant based milk
- ⅓ cup mini chocolate chips
- cashew milk based vegan butter to grease the pan
Instructions
Prepare the Dry Ingredients:
- In a large bowl, whisk together the flour, Chaga powder, baking powder, sea salt, and coconut sugar until evenly combined.
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.
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.
Related Mushroom Powder Recipes:
Make sure to check out some of the other mushroom recipes on my website!
Auggie.G
These look fantastic! I'm so happy to have finally found a mushroom related pancake recipe!