Maca Pancakes Recipe

Maca Pancakes Recipe

Supercharge your day with these light and fluffy superfood pancakes. Adaptogenic maca adds a boost of energizing nutrition and a rich flavor of caramel. 

INGREDIENTS

1 cup whole wheat flour

2 Tbsp. Navitas Organics Maca Powder

2 tsp. baking powder

½ tsp. baking soda

¼ tsp. sea salt

¼ tsp. ground cinnamon

1 cup plant-based milk of choice

2 Tbsp. coconut oil, melted, plus more for pan

2 Tbsp. maple syrup

1 tsp. vanilla extract

DIRECTIONS

In a medium bowl, mix together the flour, maca powder, baking powder, baking soda, salt and cinnamon.

In a blender, combine the almond milk, coconut oil, maple syrup and vanilla. Blend until smooth. Add the dry ingredients to the blender and pulse until just combined. Do not over-mix.

Brush a little coconut oil onto the surface of a skillet and warm over medium heat. Once the pan is hot, drop a few tablespoons at a time to form each pancake. Cook until bubbles form and bring to bust on the top, then use a spatula to flip and cook for a couple minutes longer or until golden brown.

Remove the pancakes from the pan. Serve with a buttery spread, extra maple syrup and fresh fruit, if desired.

Makes 12-16 pancakes

Submitted by Julie Morris | Luminberry
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Image of Maca Pancakes Recipe

Maca Pancakes Recipe

Julie Morris | Luminberry

Servings

12-16 pancakes

Supercharge your day with these light and fluffy superfood pancakes. Adaptogenic maca adds a boost of energizing nutrition and a rich flavor of caramel.

Ingredients

  • 1 cup whole wheat flour
  • 2 Tbsp. Navitas Organics Maca Powder
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. sea salt
  • ¼ tsp. ground cinnamon
  • 1 cup plant-based milk of choice
  • 2 Tbsp. coconut oil, melted, plus more for pan
  • 2 Tbsp. maple syrup
  • 1 tsp. vanilla extract
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Directions

  1. In a medium bowl, mix together the flour, maca powder, baking powder, baking soda, salt and cinnamon.
  2. In a blender, combine the almond milk, coconut oil, maple syrup and vanilla. Blend until smooth. Add the dry ingredients to the blender and pulse until just combined. Do not over-mix.
  3. Brush a little coconut oil onto the surface of a skillet and warm over medium heat. Once the pan is hot, drop a few tablespoons at a time to form each pancake. Cook until bubbles form and bring to bust on the top, then use a spatula to flip and cook for a couple minutes longer or until golden brown.
  4. Remove the pancakes from the pan. Serve with a buttery spread, extra maple syrup and fresh fruit, if desired.
Servings: 12-16 pancakes
Submitted by:

Julie Morris | Luminberry