Banana Maca Pancakes


2 large, ripe bananas
1 cup oats ground to a flour
1.5 cups spelt flour
2 cups almond milk
1 tsp baking powder
2 tsp apple cider vinegar
½ tsp vanilla bean powder or extract
2 Tbsp coconut sugar
2 tsp maca

Combine all the ingredients into a food processor and blend until smooth.
Alternatively you can blend the wet ingredients in a blender and whisk through your dry ingredients until smooth.
Cook 1/4 cup of batter in batches in a stone frying pan without oil (stone pans are naturally non-stick). If you don't have a stone frying pan/skillet, use a spray of coconut oil to grease pan.
Flip when just starting to bubble around edges and cook until golden.
Serve with warm blueberry + maqui chia jam, raw coconut flakes, berries + maple syrup or coconut yoghurt.
A lot of people think cooking certain foods depletes the nutrients in the food, however, cooking blueberries for instance actually increases their phytonutrient bioavailability, a lot like activating nuts or sprouting seeds, it allows for better absorption of the nutrients. I love adding warm blueberries to my ice cold smoothies for a contrast, plus I find cooking them, enhances the sweetness and flavour of the blueberry. In contrast to this, adding frozen blueberries to warm porridge is also one of my favourite contrasts when eating.
For these pancakes, I like to warm some chia jam with a little water + a handful of frozen organic blueberries to make a really filling, nutritionally rich, sweet sauce.
Submitted By:
Erin Weeks @thegreenpantry
Banana Maca Pancakes
hover or click

Write Your Own Review

You're reviewing: Banana Maca Pancakes