No-fry Chocolate and Maca Pancakes

Choc Maca Pancakes

I can’t think of anything better for Sunday breakfast than a stack of pancakes! And with this recipe they’re completely guilt-free.

This is basically a variant of the Plain Buckwheat Pancakes – I’ve added raw cacao and maca for a delicious malted chocolate flavour. Maca gives you increased energy and is said to help relieve the symptoms of PMS. It has a malted flavour which pairs very well with raw cacao.

Both maca and cacao are aphrodisiacs, so why not start practicing this recipe now for Valentine’s Day?  😉

I find it tedious to stand in front of the stove frying up batches of pancakes, so I decided to try baking them and it worked really well! Of course you also have the added benefit of not having fried them in oil – while coconut oil is the best choice for frying, oils are always healthiest in their raw state.

In this version I used almond flour simply because I have so much (as a by-product of all the almond milk I make) but you could substitute it with buckwheat flour, as in the original recipe.

Ingredients (this makes enough for my husband, my toddler and I – about 12 pancakes)

4 tbsp flax seeds, ground in a coffee grinder (you could also use chia seeds)
150ml water
1 cup almond flour
1 heaped tsp aluminium-free baking powder
1/4 tsp Himalayan salt
3 tbsp raw cacao powder
1 tbsp maca powder
1/2 tsp organic stevia leaf powder (or 1 tbsp organic maple syrup or raw honey)
1 1/2 ripe bananas, mashed with a fork to a puree
1 cup almond milk or other dairy-free milk

Method

Preheat the oven to 180 C.
Combine the ground flax and water to make your flax “eggs.” Refrigerate for 15 minutes while you make the rest of the batter.
Sift together the flour, baking powder, salt, cacao powder, maca powder and stevia. Add the banana and almond milk and use a whisk to combine well. Add the flax “eggs” and whisk again. The flax is quite gluey so make sure you get it mixed in really well.

Line a large baking tray with baking paper. Place a heaped tablespoon of the batter onto the paper and use the spoon to spread it out into a neat circle, about 1 – 2cm thick. Repeat with the rest of the batter.
Bake for about 20 – 30 minutes until they have risen, browned and are cooked through.

I served these with fresh raspberries, blueberries, gooseberries, pomegranate and my Raw Caramel.

Health and happiness!

Love,
Raine

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