Today we’re celebrating fall with some healthy pancakes! Sometimes you just need pancakes. These do the trick, and then some.
I’ve been on quite a maca kick these days, adding the adaptagenic supplement to everything from smoothies to savory recipes. Maca is rich in vitamins and minerals, with all kinds of benefits like energy, mental clarity and focus, mood balance, hormonal regulation and stress reduction (not to mention tons more). If the taste of these pancakes didn’t already make you happy, the maca will really get you feeling good!
Top with some fresh fall fruit and you’ve got a nutritious, filling breakfast that tastes like dessert.
Coconut Flour Maca Pancakes, serves two
2 Tbsp. + 1 tsp. coconut flour
1/3 cup unsweetened almond milk (or other milk of choice)
1 tsp. cinnamon
1 tsp. maca powder (I prefer Sol Raiz Organics)
1/4 tsp. baking soda
1/2 tsp. vanilla extract
1/2 tsp. of coconut oil or ghee for greasing pan
- In one bowl, whisk the eggs, then add almond milk, and vanilla extract.
- Measure the coconut flour into another bowl. Then add the dry ingredients: cinnamon, maca powder, and baking soda. Mix well.
- Add the dry mixture into the wet, whisking together well, until smooth.
- Add coconut oil or ghee to grease your pan and put over low-medium heat.
- Pour batter into pan to make either 1 or several pancakes to start. After about 2 minutes, check consistency and flip.
- Cook on the other side for 1-2 minutes and move to plate when cooked through. Repeat until batter is finished.
Top pancakes as you like; this time I went with date syrup and fresh pomegranate seeds!