Chaga Chocolate Mushroom Pancakes
Serves: 2
INGREDIENTS:
- 1 ½ Tablespoons Chaga Powder
- 1 ½ cups flour
- 1 Tablespoon baking powder
- ½ teaspoon sea salt
- 2 Tablespoons coconut sugar
- 1 1/2 cup plant based milk
- ⅓ cup mini chocolate chips
- 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.
OPTIONAL GARNISHES:
- A sprinkle of Cacao powder or more Chaga powder on top
- Vegan whipped cream or coconut yogurt
- Sliced bananas or berries










