1tbspmaca powder (I use Indigo Herbs' Original Maca Powder)
1tspcoconut sugar
1/2tspbaking powder (gluten-free)
1/4tspfine salt
2eggs
3tbspalmond 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
*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
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