Adaptogen Powered Pancakes

These pancakes are one of my husbands favorite breakfast meals by far. He loves how simple they are to make, and how delicious they are to eat. I like to use the bananas as a healthy carbohydrate, and I sometimes add an optional tbsp or 2 of MCT oil to the mixture for a healthy dose of fats. The chia seeds and ground flax seeds add healthy proteins, fats and fiber to this recipe, as well as aiding as a thickening agent. The egg is optional, however it also combines the mixture, as well as adds more protein to the recipe. Adaptogens help the body combat/deal with stressors, so this is an optional ingredient that supplies the body with the ability to ease the reaction to cortisol in the body.

If you want to skip the maple syrup but are looking for more sweetness, try my
Raspberry Jam Recipe:
1 cup frozen rasberries
1 tbsp water
1/2 cup-3/4 cup chia seeds

When making this jam, add the frozen berries and water into a small pot and cook until the mixture begins to boil. Mash the berries until mostly smooth (chuncky is still nice)! Once warmed, add 1/2 cup chia seeds and turn off heat. Mix together and let sit for 3-5 minutes. If the mixture needs to be thickened more, add 1/4 cup chia seeds and let sit for another few minutes. The chia seeds are amazing in their ability to retain more than twice their weight in water. Add as many as you need for desired consistency.
Lasts up to one week.


2 bananas
2 cups almond milk
3 cups oats
1 tbsp chia seeds
1 tbsp ground flax seeds
1 tsp cinnamon
1 tsp adaptogen blend (I use Four Sigmatic)
1 egg - optional

Add everything to a blender and blend for 1 minute. Let sit for 5 minutes to thicken. Apply to a heated skillet with coconut oil melted. Pour pancake batter, yields about 7 medium pancakes. Cook until brown on both sides. Be sure to poke the middle to see when they're done. They should be soft, but not gooey.
Serving size: 2 people