A few months ago I spent some weeks in the dreamy beach town of Tulum, Mexico and fell in love with this tropical paradise. For part of our trip, we stayed at Habitas, a conscious hotel that creates a unique mindful experience that nourishes your mind, body, and soul. From their super friendly staff to delicious healthy food and glamping style rooms you immediately feel one with nature, getting a deep sense of home. I was especially impressed by the menu and the way they incorporate local ingredients and twist them for a creative and healthy culinary experience.
I felt inspired to revisit a breakfast staple, giving a twist to a local star ingredient by infusing it with tonic herbs. Creating food with local produce and ingredients is a beautiful way to connect with your community, support local business and live more sustainably. Plus, it's always fun to learn more about the culture of the food and its origins. I discovered plantain flour, which comes from green plantains and instantly knew I wanted to make a big stack of warm pancakes to upgrade my morning routine.
Mornings are a sacred time where we can give ourselves the gift of self-love through different practices and nutritious food. These banana bread inspired pancakes will give you the comfort and guiltless pleasure of enjoying dessert for breakfast. They are decadent, and they are made with Ashwagandha, an adaptogen traditionally used to support balance and overall well-being.
Banana Bread Ashwagandha Pancakes
Ingredients1 cup of plantain flour (you can substitute for another flour like gluten-free oats) 1 tsp. of Ashwagandha 1 medium banana 2 tbsp. ground flax seeds 6 tbsp. of water 1/2 tsp. baking soda 3/4 cup of non-dairy milk 1/2 tsp. vanilla extract 1 tsp. of cinnamon 1 tbsp. of maple syrup 1 tsp. of apple cider vinegar (or lemon juice) pinch of salt 1 tsp. of coconut oil, for cooking additional toppings:coconut flakes any local fruit nut butter cacao nibs |
MethodMix the ground flax seeds with water, stir a few times and set aside for 10-15 minutes (consistency should be egg-like) Pour the flour in a medium bowl, add the baking soda and stir to combine Add in flax meal, milk, vanilla, cinnamon, maple syrup and vinegar and stir to get a doughy mixture Slice the banana in thin slices and set aside Heat coconut oil in a large pan over medium-low Add about 1/4 cup of the batter to form a pancake Let it cook for 1-2 minutes until the edges are golden brown and bubbles start to form on the top As the bubbles start to form, start by adding a few banana slices to the top of the pancake Flip and cook for another 1-2 minutes on the side and repeat Serve warm and add any toppings |
Much love to you all!
Photos by Andrea Ochoa
Frequently asked questions
What is Ashwagandha traditionally used for?
Ashwagandha is an adaptogenic root used for centuries in Ayurveda, where it is traditionally used to support balance and overall well-being. Explore Sun Potion Ashwagandha.
How much Ashwagandha should I add to pancakes?
This recipe uses 1 teaspoon of Ashwagandha powder across a full batch, whisked into the dry ingredients so it disperses evenly.
Can I make these pancakes without plantain flour?
Yes. Andrea notes that gluten-free oat flour works as a direct substitute, cup for cup.
Are these pancakes vegan?
Yes — they use a flax egg and non-dairy milk, with no eggs or dairy.
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These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
