Delicious Chocolate Chaga Mushroom Pancakes
These Chaga Chocolate Mushroom Pancakes are super delicious and provide a unique antioxidant-rich nutritional boost from the Chaga powder. Whether it's for a cozy Sunday brunch or just craving something decadent but still nutritious, these healthy pancakes are your new go-to—vegan, refined sugar-free, oil-free, with a gluten-free option.
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.
Tried this recipe?Let us know how it was!