Are you looking for a quick and clean spring brunch idea this long weekend? I've got you covered! These drool-worthy Banana Maca Pancakes are made with just 3 main ingredients, packed full of nutrition and protein, plus they're dairy free, gluten free and vegetarian. Topped with my fresh Raspberry Maple Syrup, they're always a hit!
Banana Maca Pancakes
2eggs(organic or free-run if possible)
1tbsporganic maca powder
Raspberry Maple Syrup
1/8cuporganic 100% pure maple syrup
1/8cupfresh raspberries(or whatever berries you have on hand)
Warm a non-stick pan over low heat for 5 minutes. In the meantime, combine all ingredients in your Vitamix (or similar) and blend until smooth to make the batter.
Once the pan is warm, add approximately 1/8 tbsp of virgin coconut oil to your pan. It's important not to overdo the oil -- just coat the bottom of the pan in a thin layer. Pour your pancake batter into the pan to form a 4" diameter pancake, and cook for 2 minutes per side. Repeat the process of adding coconut oil to the pan each time you cook a pancake.
You'll know the pancake is ready to flip when small bubbles begin to form on the surface and the batter loses its shiny appearance.
Tips: • Don't use overripe bananas. The batter won't stick together and the pancakes will turn into a big mess when you try to flip them! • Use a large, non-stick pan, this will make the pancakes easier to flip and remain intact.
Prepare the Raspberry Maple Syrup by combining all ingredients in your Vitamix (or similar) and blend until smooth. You can pour over this over pancakes, ice cream, yogurt parfaits, oatmeal, etc. This is a very versatile sauce that keeps in the fridge for about a week if you have leftovers.