One of my favourite breakfasts, since I was little, are pancakes. There is just something nostalgic and comforting about them. And lately I have been experimenting with grain-free too, and I have pretty much nailed this maca coconut flour pancakes recipe.
It is loaded with fiber, protein, and a boost of superfood. Then, I top it with a quick chia seed jam, some bee pollen, and I’m good to go. I’m telling you, you will go crazy for these coconut flour pancakes.
What You’ll Need
Coconut Flour. Loaded with fiber, it is also low on the glycemic index, which means it won’t cause a blood sugar spike. Plus, it also has a dose of protein to help keep you full.
Tapioca. This boosts energy and aids digestion, all while protecting your bones and helping to balance blood pressure.
Maca Powder. A superfood that has been used for thousands of years to boost energy and decrease stress. It is also a great antioxidant that boosts glutathione, a major disease fighter.
Flaxseed. Full of omega-3’s it helps to reduce inflammation in the body and boost the immune system. Plus, because it is full of fiber it will help keep you fuller, longer.
Coconut sugar. This is optional, but if you’re going to use a sweetener, this is my one of choice. It is unrefined and contains inulin which slows the absorption of glucose by the body.
Bee Pollen. Full of amino acids, they help increase oxygen to red blood cells and can also help with allergies if they are local.
- 2 tbsp coconut flour
- 2 tbsp tapioca flour
- 1 tbsp maca powder
- 2 flax eggs (2 tbsp flax with 6 tbsp water)
- 3 tbsp almond milk
- 1 tsp coconut sugar
Combine all ingredients in a bowl
Mix until combined
Spray pan with coconut oil and cook over medium heat for 3-4 minutes.
For jam: microwave 1/4 cup frozen raspberries for 20 seconds and add in 1 tbs chia seeds, stir.