Quick, easy, yum maca & coconut flour pancakes.
Dairy free, paleo & can be made gluten free.
A delicious & healthy breakfast/lunch/dinner.
Prep 10 mins | Cook 15 mins | Serves 1
dairy free | gluten free | grain free | vegetarian
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 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.
Serve with toppings of your choice.