Moon Juice’s Supershroom Pancakes and Waffles

This recipe comes from Amanada Chantal Bacon, the founder of the galactically impressive adaptogen brand, Moon Juice. Amanda is an expert in creating potent healing recipes that truly feel otherworldly. These Supershoom Waffles are adapted from her newest cookbook, Moon Juice Manual, a true kitchen staple that holds actual wisdom. Each recipe is supported by the science and origin story of adaptogens and other botanicals. You’ll learn as much as you'll eat and you’ll be richer for both experiences. Everything this woman touches turns to gold and we are incredibly grateful to call her a friend and share this recipe with you.

Supershroom Pancakes and Waffles

Success with this lies in making a big batch of the dry mix ahead of time. The dry mix, if stored properly, will last as long as a year (just make sure to mix it thoroughly between each use so the adaptogens are evenly distributed). All that stands between you and a functional feast is adding water and eggs (or egg replacement). You may also just spike your grocery store-bought pancake mix or cook off a batch of the pancakes or waffles (cooling and wrapping each individually), so they're ready to be sent out into the day, toasted the next morning, packed into lunches, or frozen for later. Top them with the honey or butter of your choice and call it a meal. Other great adaptogens for this recipe include mucuna, reishi, shatavari, cordyceps, eleuthero, and astragalus.

Ingredients*

• ¼ cup organic almond flour
• ¾ cup organic cassava flour
• ¼ cup organic coconut flour
• ½ teaspoon raw vanilla powder (optional)
• 4 teaspoons cordyceps
• ¼ teaspoon baking soda
• ¼ teaspoon pink salt
• 3 flax eggs**
• ¼ cup organic almond milk
• Organic ghee or organic coconut oil for cooking

*Makes 4 pancakes

**To substitute eggs: Replace 1 egg with 1 tablespoon organic, ground chia seeds or flaxseeds combined with 3 tablespoons water whisked into a smooth, viscous slurry. Or simply use ½ organic, ripe mashed banana (about ½ cup).

Assembly

1. In a medium bowl, whisk together the almond flour, cassava flour, coconut flour, vanilla powder (if using), cordyceps, baking soda, and salt.
2. In another medium bowl, whisk together the flax eggs and almond milk. Add the wet ingredients into the dry and whisk until fully combined.
3. Heat a large pan over medium-high heat (I use a nonstick, non-toxic ceramic one). Add a liberal amount of ghee or coconut oil, about 2 teaspoons to 1 tablespoon.
4. Spoon batter into the skillet, keeping your pancakes about 3 inches in diameter. They'll be easier to flip. Cook on one side until the edges are golden and the pancakes seem firm enough to flip. Cook for an additional few minutes on the second side.

Amanda Chantal Bacon knows a LOT about plants and their healing powers but she also knows a lot about vitality in general and life itself. We learned a ton about longevity, adaptogens, family, female-owned business, the power of rest, and more in a recent THE FULLEST Podcast. Tune in if you want to learn more from more about this cosmic queen.