We remixed this breakfast staple with our 8 Mushroom Superfood mix to give us sustainable energy to get us through day!! Gluten free, dairy free, no refined sugars, and eight of our favorite medicinal mushrooms to keep you fueled with no crash.
Ingredients with measurements
- 2 tsp of Malama Mushrooms 8 Mushroom Superfood Mix
- 1 1/2 cups (150 g) quick-cooking of rolled oats. blended into a fine flour*
- 1 cup (100 g) almond flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 1/4 cups non-dairy milk (I used oat)
- 2 tablespoons maple syrup, plus more for serving
- 2 teaspoons vanilla extract
- Juice of 1 small lemon (about 2 tablespoons)1 1/2 cups (150 g) fresh blueberries*
- Make the Batter: add the oat flour, almond flour, baking powder, baking soda, and salt to a large bowl. Whisk until incorporated, then form a well in the center of the dry mix. Pour the milk, maple syrup, and vanilla into the bowl; mix until most clumps have dissolved. Set the bowl aside and let the batter rest for 5 minutes – this allows the flour to absorb more liquid, and results in fluffier pancakes. While you wait, heat a large nonstick pan or griddle to medium heat.
- Fold in the Blueberries and lemon juice to the batter and mix well; the lemon juice will react with the baking soda and create airy bubbles in the batter.
- Cook the Pancakes: once your griddle or pan is warm*, use a 1/3 measuring cup (80 ml) to scoop the batter onto the pan; if you have room, I suggest making 2 to 3 pancakes at a time for maximum efficiency. Cook the pancakes for 4 to 5 minutes on medium heat, until the edges firm up and a few bubbles pop through the batter. Flip the pancakes, then cook for an additional 3 to 5 minutes. Repeat with the remaining batter
- Serve warm with a drizzle of maple syrup, or as desired and ENJOY.
- Leftovers will keep in the fridge for up to 5 days, or can be frozen for up to two months.