TREMELLA PANCAKES

These pancakes are literally the best way to start the day! Packed full of tonic herbs, subtly sweet and immune-system friendly (gluten free and full of mushies and herbs to nourish you). Serve with coconut kefir or pink cream.

INGREDIENTS

• 3 bananas
• 3/4 cup buckwheat flour
• 1/2 cup almond meal
• 1/2 tsp cinnamon
• 1/4 tsp baking powder
• 1/2 tsp SuperFeast Astragalus
• 1/2 tsp SuperFeast Lion’s Mane
• 1 Tbs SuperFeast Tremella
• pinch sea salt
• 1 Tbs maple syrup (optional)
• 1/2 cup coconut milk
• 2 eggs
• ghee or coconut oil for frying

METHOD

1. Mash the bananas in a large bowl using a fork. A few small lumps are fine to leave.

2. Add the remaining dry ingredients and stir well to combine.

3. In a separate bowl, whisk together the coconut milk, eggs and maple syrup if using, then pour over the pancake mix. Stir to combine.

4. Heat 1-2 tbs of ghee or coconut oil in a non-stick pan over medium heat.

5. Once the oil has melted, add 2-3 tbs of the wet mixture to form your pancake.

6. Fry until bubbles rise and the pancake is golden, ipping to cook the other side. Repeat steps 4 to 6 until all mixture has been used.

7. Serve warm, topped wiht your favourite fruit, some nut butter and a generous serve of Pink Cream or coconut kefir. Or black tahini!! 

These lovely pancakes will last up to 3 days if stored in an airtight container in the fridge.