Maca and coconut flour pancakes for one are super easy and quick to make. Gluten free, dairy free and paleo friendly. A delicious healthy breakfast. Thank you to Indigo Herbs for sponsoring this recipe post!
Starting the day with pancakes always feels like a bit of a mini-celebration to me. The little ritual of whisking up the batter and patiently cooking them over the stove until you have the perfect stack.
Speaking of patience though, sometimes I just wanna quickly make some pancakes for myself. Not a huge batch! This handy little recipe for coconut pancakes for one is just perfect for such occasions. You make just enough batter, and if you’ve got a big pan you can even cook two at once and be all cooked up within 15 minutes. Yes please.
To make these coconut pancakes for one a little more special, I’ve added a tablespoon of Indigo Herbs’ Organic Maca Powder into the batter. (You can read a little more about maca powder in one of my previous maca recipe posts here). The sweet, earthy caramel maca flavour works so well here.
I love to offset the sweetness of these pancakes with a dollop of Greek yoghurt or coconut yoghurt, and some tart raspberries. Usually I just get frozen raspberries. I think these are better than fresh for pancakes, as you can heat them up and turn them into a yummy single-ingredient sauce so easily! Yum. Whatever you like to top them with, I hope you enjoy these coconut pancakes for one!
Maca Coconut Flour Pancakes for One
- 2 tbsp coconut flour (18 grams)
- 2 tbsp tapioca flour (16 grams)
- 1 tbsp maca powder (I use Indigo Herbs' Original Maca Powder)
- 1 tsp coconut sugar
- 1/2 tsp baking powder (gluten-free)
- 1/4 tsp fine salt
- 2 eggs
- 3 tbsp almond milk (or choice of milk)
- 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.
- Serve with toppings of your choice.