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Author: Tero Isokauppila

Make your holiday morning special by whipping up a batch of these chocolatey brownies, made with our very own Mushroom Hot Cacao with Reishi. These tasty paleo pancakes are just as fluffy as the traditional kind, and made with the goodness of reishi. Top 'em off with nut butter, coconut yogurt or shredded coconut (or all of the above) for a truly decadent breakfast.

Hot Cacao with Reishi Pancakes

Serves 3

Ingredients:

  • 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

 

Topping (optional):

  • 2 tbsp frozen cherries
  • 1 tbsp nut butter
  • 2 tbsp coconut milk 

**Can also top with coconut yogurt, cacao nibs and shredded coconut.

 

1. 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.

 

2. Add in coconut milk, 2 eggs, vanilla and salt and whisk until ingredients are combined.

3. In a large skillet add a pat of organic butter or coconut oil spray and over medium heat dollop a heaping tablespoon of batter onto the pan. You should be able to fit 4 pancakes in a pan. 

4. 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! Recipes makes 10-11 small pancakes.

5. To make the topping: 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. 

 

This post comes to us from Sarah Greenfield from Fearless Fig. Check out her website and follow her on Instagram!

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