Reishi Chaga Gluten Free Pancakes

Theres nothing better than some pancakes on Sunday morning(or any morning actually) I am so happy that there are such a variety of gluten free flours out there to try new recipes with, and this was my first time with hazelnut flour. I loved the delicate nutty flavor, and it mixed so well with our medicinal mushroom powders. These powders are so versatile and easily incorporated into almost any recipe. Using these powders shouldn't feel like just another supplement you have to take, it can be fun and interesting to add it to your favorite breakfast pancakes or waffles. 

Reishi and Chaga are considered the queen and king healer mushrooms. They both are full of antioxidants and polysaccharides. The anti-inflammatory and immune modulating properties of both of these mushrooms make them a perfect addition for anyone who wants to keep themselves protected from colds/flus/germs and general inflammation. 


4 eggs
1⁄4 cup coconut milk
1 tsp vanilla extract
1 banana, mashed
2 tbsp coconut flour
1 1⁄2 cups hazelnut flour
1 tsp Reishi powder
1 tsp Chaga powder
1⁄2 tsp baking soda
coconut oil for cooking

Mix the eggs, coconut milk, and vanilla extract in a bowl.
Add the mashed banana.
Add the coconut flour, hazelnut flour, reishi, chaga and baking soda
Heat a teaspoon of coconut oil in a large frying pan over medium heat. Spoon about 1⁄4 cup of the pancake mixture into the pan, you can put multiple in the same pan, just leave room to flip them.
Cook for 2-3 minutes on one side, until bubbles start to appear on the top.
Flip the pancakes and cook for another minute.
Cook the remaining pancake mixture adding more coconut oil to the pan as needed.
Once finished, serve the pancakes and drizzle some of your favorite topping over them.