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
Ingredients
- 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)
Instructions
- 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.
Notes
Thank you very much for this recipe. The pancakes are very tasty.
I will definately do them regularly 🙂
These are delicious! I didn’t have tapioca flour so subbed for half the amount of cornstarch. I did have to add an extra tsp of coconut flour and wait for the batter to thicken, but it was worth it. Thanks for sharing.
These came out really good – thank you!
Very happy to hear this Stefanie 🙂 They are still some of my favourite pancakes!
What would be a good substitute for coconut sugar? Coconut sugar has no proof of even being healthy and is as bad as sugar calorie wise albeit a little lower on the glycemic index. Would stevia, or a little honey work? Omit altogether?
Hi Don, I like to use coconut sugar in this recipe not because of any “health” benefits but because it has a nice malty-sweet flavour that I think complements the maca powder. It tastes very different to regular sugar – or at least it does to me! You could use a small amount of stevia if you prefer that. I think someone has previously commented that they have used a liquid sweetener substitute as well, so the honey could work as well though I’ve not tried that way myself. Let me know how you go!
I skipped the coconut sugar but added couple drops of monk fruit extract and used the almond milk fresh out of almond nut and water. Additional improvision was to add buckwheat powder, almond powder, and coconut milk powder in place of tapioca. It just worked as well. I liked cinnamon along with nutmeg sprinkles. I believe you can completely skip the sweetener but serve with frozen blueberries or raspberries! Theses were so yummy and my teen age daughter even complimented!
Lots of good alteration tips here! Sounds yummy 🙂
Vibrant photos and the color of pancakes just screams that they are absolutely delicious . I tried to cook with Mama before and loved it.
Aw thanks so much Tatiana!
I love the idea of adding maca to pancakes! And these pancakes look delicious. Though I will definitely have to double or triple this recipe… I wouldn’t want my boys fighting over breakfast!
Haha there are times when a single serve pancake recipe just isn’t quite enough isn’t there 🙂
I love coconut flour pancakes and the addition of the maca powder is intriguing.
You’ll have to try some maca powder in cooking Yvonne! So yummy, it’s got such a lovely sweet flavour!
I’ve never added maca to cooked things! Just smoothies and no-bakes and stuff. These are beautiful!
Thanks so much Lindsey! Maca works so well in cooked things, it adds sweetness so you can cut down on other sweeteners a bit 🙂
I have some maca powder in my cupboard but haven’t used it much. I must try this recipe! It looks like something I would really like.
Thanks Cathy 🙂 Maca runs out very quickly at my place because I love it in desserts, smoothies, porridge, pancakes…everything! Such a tasty, energising addition.
Your photos are beautiful, these would make a perfect weekend breakfast for me!
Aw, thanks so much Carrie 🙂 I love these for a weekend brekky too…hmm perhaps even tomorrow!
I love this smaller batch recipe, and they look super yummy! (That berry compote too!)
Sometimes a smaller batch recipe is all you need right 🙂 Thanks so much Megan!
I love easy “for one” recipes! Then I have an excuse not to share them… 😉
Hahaha I love them for that reason too, and also because it means you only have to cook for about ten minutes and then it’s all done!
I love having additional ideas on how to use maca! I have a large bag, so pancakes is a brilliant idea!
I use maca in so many recipes, it’s one of my favourite “special” add-ins! The flavour is just so good 🙂
I’ve never heard anything of maca before so I’m totally intrigued! And these look gorgeous and satisfying! Those raspberries are the perfect topping!
Oh goodness, you’ll have to try maca Christina! I love it so much and it’s more versatile than you might think at first. Super tasty 🙂
I never thought to put maca in pancakes, and it’s such a great idea! These look divine.
You’ll have to try it Jean, it is so yummy and sweet with that great malty maca flavour. Thanks so much!
These look delicious! I am a fan of almond flour pancakes!
Thank you so much Linda! I love all varieties of gluten free pancake 🙂
Omg yum! I love the addition of maca, I need to go and stock up!
Thanks Joni! Yep I love maca so much, it has the best caramel-like flavour! Perfect for pancakes 🙂
I love these so much! My favorite Sunday breakfast. I sub in some maple syrup for the coconut sugar and add cinnamon. Very ‘French toast’. Thank you!!!
Hi Stephanie, thanks so much for this positive feedback, I really appreciate it! 🙂 That’s such a good idea to put in the maple + cinnamon, I am going to have to try that as I am a sucker for good French toast!