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
Maca and coconut flour pancakes for one are so easy and quick to make. Gluten free, dairy free and paleo. A delicious healthy breakfast!
- 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.
*If you can’t get your hands on some maca powder, you can swap this for buckwheat flour (or a plain GF flour mix), ground almonds or your favourite protein powder (as long as it’s neutral or a mild flavour).
*To make these pancakes nut-free, swap the almond milk to dairy milk, coconut milk or rice milk