Maca and cacao pancake stack


Poached pear slices

1 tsp Maca Powder

½ cup Golden Berries

1 pear, cored and sliced thinly

2 tbsp Coconut Sugar

1 cup water


¼ cup Cacao Powder

1 tsp Maca Powder

1 tbsp Coconut Sugar (double this if you prefer sweet pancakes)

1 cup wholemeal self-raising flour

½ tsp baking powder

1 free range egg

1 cup milk of your choice

To make the poached pears, add the pears, Golden Berries, Maca Powder, Sugar and water to a small saucepan over medium heat. Cook, stirring often, until the pears are tender.

Remove the pears with a small pair of tongs and set aside.

Cook the remaining liquid for 5 minutes, or until it reduces by about two thirds to make a syrup. Remove from heat and set aside.

To make the pancakes, add flour, Cacao Powder, Maca Powder, Coconut Sugar, and baking powder to a large bowl and stir well. In a smaller bowl, whisk together the milk and egg.

Make a well in the centre of the flour mixture and pour in the milk mix. Stir until a smooth batter is formed.

Allow the batter to sit on the bench uncovered for 5 minutes.

Spray a non-stick fry pan with a little olive oil. Bring to a medium heat.

Scoop ¼ cups of batter and dollop in the middle of the pan.

Once bubbles appear on the surface, flip the pancake and cook through. Remove from the heat and repeat with the remaining batter.

Serve the pancakes warm with the pears, Golden Berries and syrup on top. Sprinkle with nuts, if desired.
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Maca and cacao pancake stack
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