Nutrient Profiles

Bananas are loaded with potassium, which is one of the most important electrolytes found in the human body. It plays a major role in regulating heart function and fluid balance at a cellular level (crucial for regulating blood pressure). Bananas also contain significant levels of pectin (a soluble fibre) that helps normalize bowel function. Other notable nutrients found in bananas are vitamin B6, magnesium, biotin, vitamin C, and riboflavin!

Often mistaken as a grain, quinoa is actually a seed, making it wheat and gluten-free. It is also an excellent source of protein, not only because of its high content but also because it contains all the essential amino acids (building blocks of protein). Essential amino acids are crucial for our well-being but our body can not make them so we must get them from food. Quinoa is an outstanding source of protein for individuals following a vegan or vegetarian diet, it’s also very high in fibre. When it comes to vitamins, quinoa has a substantial amount of B2 and vitamin E. As far as minerals are concerned, it’s high in iron, phosphorous, zinc, and copper.

Turmeric is a member of the ginger family and is a fundamental component of ancient Indian and Chinese streams of medicine. The part of the plant we utilized is the root (rhizome). It’s either cured and ground into a powder or bought and used fresh. The main ingredient of turmeric is curcumin, which is responsible for its deep yellow colour as well as the majority of its intense health benefits. Most notably, its profound anti-inflammatory effects (comparable to a number of prescription and over-the-counter drugs) and is a powerful antioxidant; protecting healthy cells from oxidative damage (which can harm and alter cell DNA). Curcumin also helps destroy mutated cells that can harm the body (i.e., cancer cells).

Here’s What You’ll Need

• 1 cup of GoGo quinoa pancake mix
• 1 tsp of turmeric powder 
• 1 heaping tbsp of milled flax seeds
• a dash of nutmeg
• a dash of cinnamon
• a pinch of Himalayan sea salt
• 1 teaspoon of gluten-free baking powder
• 1 egg (chia seeds can be used as a vegan alternative)
• 1.5 cups of oat milk 
• 1 small and ripe banana
• 1 tsp of pure vanilla extract

The Method

1. in a large bowl, combine and mix together all dry ingredients
2. in a separate smaller bowl, whisk all wet ingredients to a smooth consistency.
3. pour the wet ingredients into the large bowl of dry ingredients and whisk until smooth and creamy. it should not be too thick, nor should it be too runny.
4. preheat stovetop over medium heat with either ghee or coconut oil until it sizzles
5. once you begin to pour the mix into the pan, lower the heat to low/medium
6. fry, garnish, drizzle, and enjoy!

Tips!

• You’ll know its the perfect time to flip your pancake when you see little bubbles forming in the batter
• Slow-cook (low/medium heat) for the perfect amount of fluff and a nice golden colour.
• I like to garnish my pancakes with fresh fruit, granola, seeds, superfoods, or nut butter
• For optimal shroomie goodness, I’ve used rainbo mushrooms’ ‘forest juice’. Canadian maple syrup infused with Chaga & reishi