Gluten Free, Dairy Free and Paleo Friendly!
Serving Size: Serves 1 | Prep time: 10min | Cook Time: 15min
Haven’t heard of Maca before? Maca originally comes from a plant, known scientifically as Lepidium meyenii, and is sometimes referred to as Peruvian ginseng. Maca is known to provide numerous health benefits, such as enhanced learning and memory, and boosted brain function. It is also known to balance mood and hormone levels. Maca root is a good source of carbs, low in fat and contains a fair amount of fiber. It’s also high in antioxidants, adaptogens and essential vitamins and minerals, such as vitamin C, copper, magnesium and iron. Maca root is typically dried and consumed in powder form (like in this recipe) and has been described to have an earthy and nutty flavor similar to butterscotch.
There are all kinds of really simple maca powder recipes (like these pancakes) that make it easy to incorporate into your daily diet. Many people add it to their smoothies, oatmeal and other sweet treats. So, if you’re looking for a healthy, new pancake recipe, give these maca, coconut flour pancakes a whirl, you won’t be sorry you tried them!
- 2 tbsp coconut flour
- 2 tbsp tapioca flour
- 1 tbsp maca powder (I use Indigo Herbs’ Organic Maca Powder)
- 1 tsp coconut sugar
- 1/2 tsp baking powder (gluten-free)
- 1/4 tsp fine salt
- 2 large, organic eggs
- 3 tbsp almond milk (or choice of milk)
- 1 handful of tart organic raspberries
- 1 dallop of organic Greek yogurt or coconut yogurt
- In a small mixing bowl, combine the coconut flour, tapioca flour, maca, cinnamon, coconut sugar, baking powder and salt. Give it all a stir and ensure there are no lumps.
- Crack in the eggs and add in the almond milk. Whisk together to form a smooth, thick batter. It should be a thickness similar to a fruit puree. If it’s really dry and thick, add another tablespoon of almond milk. (Similarly, if it’s too dry, you can add a tiny bit more coconut flour; it’s very absorbent so start with a half teaspoon).
- Heat a non-stick pan on the stove over a medium heat. Add in half a teaspoon of coconut oil. Spoon in two tablespoons of batter to form a single pancake, smoothing it down to form a small pancake about 10 cm (4 inches) in diameter.
- Cook the pancake on the first side for 2-3 minutes, until just a few bubbles start erupting through and the very edges appear cooked. Then, gently flip and cook on the other side for 1-2 minutes. Repeat with the remaining batter until finished. You should end up with 4 pancakes at this size.
- Add raspberries and yogurt toppings (or other toppings of your choice.)
*If you can’t get your hands on some maca powder, you can swap this for buckwheat flour (or a plain gluten free flour mix), ground almonds or your favorite protein powder (as long as it’s neutral or a mild flavor).
*To make these pancakes nut-free, swap the almond milk to dairy milk, coconut milk or rice milk.