Chocolate Reishi Pancakes
Servings: 4 medium pancakes
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Equipment
- griddle or large pan
- rectangular spatula
- silicone oil brush
- large plate
Ingredients
DRY INGREDIENTS
- 1 c oat flour
- 1/4 c coconut sugar
- 1/4 c cacao powder
- 1 Tbs baking powder
- 1 tsp reishi mushroom powder
- 1/4 tsp Himalayan sea salt
WET INGREDIENTS
- 1 c milk; almond or soy
- 1 Tbs unrefined coconut oil
FLAX EGG
- 1 Tbs flax seed or meal finely ground
- 3 Tbs purified water; cold
Instructions
PREP
- Prepare the flax egg by mixing the ground flax meal and water in a small bowl. Mix with a fork a few times to create a gel. Let sit for about 10 minutes to set up.
- Heat the skillet or large pan to medium heat or about 300°.
- Sift the dry ingredients into a medium mixing bowl.
- Add the wet ingredients in the order listed and add the flax egg in last.
- Using a fork or whisk, incorporate everything and try not to over mix.
- Oil the griddle or large pan using the silicone brush and some coconut or avocado oil.
COOK
- Pour about 1/4 cup (ice cream scoop) of the batter onto the hot, greased skillet.
- Allow the pancake to cook for 4 minutes on the first side. It should have little bubbles and be ready to flip.
- Flip the pancake and cook the other side for about 5 minutes before flipping it off onto a plate before serving. ENJOY!!
