What better way to begin than by offering up my favourite pancake recipe, that is so super easy to make. I make this most mornings for the children before school, and it gives them fantastic energy for the day.
Maca powder is an optional ingredient. I have heard that it is a bit of an acquired taste. It is one my family took to very readily, but if yours are resisting, maybe omit it, or halve it and build up to it. Just add a little more tapioca flour. I do love it as an ingredient however because it offers so much energy and other health benefits to this meal.
Preparation time: 5 minutes Cooking time: 10 minutes Makes 8 15cm pancakes
- ½ cup almond flour
- 4 tbsp tapioca flour
- 1 tbsp maca powder
- ½ tsp baking powder
- pinch salt
- 1 tsp cinnamon
- 1 tsp nutmeg
- 2 eggs
- 2 tbsp almond milk OR coconut milk
- 1 tsp vanilla
- 1 tbsp ghee OR coconut oil melted
- Ghee or coconut butter
- Fresh or frozen berries (raspberries, blueberries, strawberries)
- maple syrup
cooks note: I don’t add a sweetener to the batter because we serve them with maple syrup and find this to be more than enough.
- Whisk the dry ingredients in a bowl to combine
- Add the eggs, milk, and vanilla and whisk to form a batter
- Melt the ghee or coconut oil in a small frypan over a med heat
- Add the ghee or coconut oil, whisking continually so that the heat doesn’t scramble the eggs.
- Pour about a 15cm diameter sized amount of the batter into the same pan you used to melt the fat
- Flip when small bubbles start to appear
- Remove after 30 seconds.
- Repeat until all batter is cooked
- Serve with Maple Syrup, ghee or coconut butter and fresh or frozen fruit.