"Creating food with local produce and ingredients is a beautiful way to connect with your community, support local business and live more sustainably."
This beautiful recipe from Andrea Ochoa teleports us to the beaches of Tulum, Mexico where she spent some time prior to our stay at home orders. We invite you to recreate these Banana Bread Pancakes and engage in this full sensory experience from home!
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 healing 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 healthy banana bread inspired pancakes will give you the comfort and guiltless pleasure of enjoying dessert for breakfast. They are decadent and can harmonize any imbalances you may be experiencing with the power of Ashwaganda.
Banana Bread Ashwagandha Pancakes
1 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 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
any local fruit
Mix 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