Maca & Coconut Flour Pancakes

Maca & Coconut Flour Pancakes

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


2 tbsp coconut flour
2 tbsp tapioca flour
1 tbsp maca powder
1 tsp coconut sugar
1/2 tsp baking powder (gluten-free if preferred)
1/4 tsp fine salt
2 eggs
3 tbsp almond milk (or your choice of milk)


    1. 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.
    2. 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).
    3. 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.
    4. 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.
    5. Serve with toppings of your choice.


    If you can’t get your hands on some maca powder, you can swap this for buckwheat flour (or rice flour), ground almonds, or your favourite protein powder (as long as it’s neutral/mild flavour).
    To make these pancakes nut-free, swap the almond milk to dairy milk, coconut milk or rice milk.

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