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BANANA BREAD ASHWAGANDHA PANCAKES



Contributor: Andrea Ochoa

"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

 Ingredients

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

additional toppings:

coconut flakes

any local fruit 

nut butter 

cacao nibs 

 

 Method

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

Click here to discover Andrea's Nightcap Beauty Potion


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Andrea Ochoa

Andrea Ochoa is a creative alchemist and creator of beauty. Various forms of expression are her forte. She mixes music and superfood potions, develops beauty products, discovers new ways to reinterpret food into art, creates visual storytelling and is a beauty coach. She is an advocate for guiltless self-care to feel empowered and raise your vibrations on all levels. Beauty is within us all and the magic begins when you embrace your true essence. Born and raised in Miami with Colombian roots, she is currently fulfilling her life long dream of living in Europe and traveling the world.

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