MUCUNA MINI PANCAKES

MAKES

2 servings

PREPARATION TIME

15 minutes

STEP 1:

Sift together the flour, baking powder and salt.

STEP 2:

In a separate bowl, mix the milk, apple cider, oil, sweetener, and the vanilla extract.

STEP 3:

Pour the wet into the dry and whisk in the mucuna powder.

STEP 4:

Pour the batter into a squeezy bottle with a nozzle and heat up a pan with some coconut oil.

STEP 5:

Add about ½ tablespoon per mini pancake and fry for about 30-40 seconds on each side, make use of a fork or a butter knife to easily turn over the pancakes.

STEP 6:

Serve with cinnamon sugar and honey.

NOTES:

Other flour like millet, sorghum, buckwheat, or quinoa can be used for a gluten-free batter. Additional toppings could be nut butter, toasted nuts, fruit, and yogurt for serving.

• 1 C spelt, whole wheat or oat flour (gluten-free options below)
• 1 C chickpea flour
• 4 tsp Ashwagandha or Mucuna Powder (2 daily doses for 2 servings of pancakes)
• 1 ½ tsp baking powder
• Pinch of salt
• 2 C plant-based milk
• 1 Tbsp apple cider vinegar
• 2 tsp olive oil or melted coconut oil
• 1 Tbsp liquid sweetener of choice
• 1 tsp vanilla extract
• Cinnamon sugar for serving
• Honey for serving