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Larger close up of maca pancakes

Maca Morning Cakes

Jani H. Leuschel
Breakfast treats with energy benefits! Maca root has adaptogenic qualities. This pancake recipe offers a delicious way to boost your day.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Breakfast
Servings 10 pancakes
Calories 116 kcal

Equipment

  • griddle
  • Medium bowl
  • 8-cup liquid measure optional, but convenient
  • measuring cups (dry) and spoons

Ingredients
  

  • ½ cup all-purpose flour
  • ½ cup whole wheat flour
  • ⅜ cup almond flour
  • 2 Tablespoons maca root powder
  • 1 ½ teaspoons granulated stevia or use a Tablespoon of sugar or honey
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups milk Use dairy or choose plant milk if you are vegan. The flavor of maple oat milk is especially nice.
  • 1 whole egg Vegans can substitute with 1 Tablespoon ground flax meal + 3 Tablespoons water. Be sure to let the mixture rest for 10-15 minutes.
  • 1 egg white For vegan recipe, omit.
  • 1 Tablespoon maple syrup
  • 1 ½ teaspoons vanilla

Instructions
 

  • In a medium bowl, combine the flours, maca root powder, and remaining dry ingredients. Stir well.
  • Pour the dairy or plant-based milk into a 4- or 8-cup liquid measure. Add the egg or flax egg and egg white (if using) and maple syrup. Whisk or use a fork to briskly combine the wet ingredients.
  • Add dry ingredients to wet and stir just until all are moistened.
  • Let the mixture sit for a few minutes as you heat a griddle or large skillet.
  • Pour a generous half cup of pancake batter onto griddle and cook until small bubbles form on the wet side. Flip pancake and cook for a few more seconds.
    bubbles on surface of uncooked maca cakes
  • Transfer to plate and cover with foil to stay warm (or hand off to be eaten immediately). Continue cooking pancakes until all the batter is used up.
    Golden brown pancakes after flipping
  • Serve topped with plant-based yogurt or Greek yogurt and/or syrup.

Notes

If you have extra pancakes, freeze them for another morning. 🥶
Place parchment or wax paper in between each. Wrap 2 to 3 pancakes tightly in foil. For optimal freshness, place the foil-wrapped bundle of cakes into a zip bag before freezing. 
To reheat, microwave each frozen pancake for about 60 seconds. 

Nutrition

Calories: 116kcalCarbohydrates: 16gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 20mgSodium: 241mgPotassium: 141mgFiber: 2gSugar: 5gVitamin A: 83IUVitamin C: 1mgCalcium: 88mgIron: 1mg
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