Happy Canada Day Weekend!
What better to celebrate a long weekend than a delicious batch of pancakes! I haven’t made pancakes for a long time, so I wanted to try something new. Coconut may be one of my favourite ingredients, so I found a good looking recipe and then added a little touch of my own: maca.
Also known as Peruvian ginseng, maca is an adaptogen. Adaptogens balance and stabilize the body’s glandular-hormonal system, nervous system, and cardiovascular system. Rather than addressing a specific symptom, adaptogens improve the overall adaptability of the whole body to challenging situations and stress. Maca is also known to increase energy and endurance, support healthy hormone production, and boost libido. I like to put a tablespoon of Giddy-Yoyo raw maca powder in my smoothies in the morning. Check out the link to their website for more information about this Peruvian superfood. Another great way to enjoy maca is Vega maca chocolate. This is a perfect way to satisfy those chocolate cravings without worrying about any of the ingredients.
Coconut & Maca Pancakes with Fresh Strawberries:
1 cup gluten-free pastry flour
2 tbsp raw maca powder
1 tsp raw cane sugar
2 tsp baking powder
pinch of salt
2 tbsp unsweetened coconut flakes
1 cup coconut water or light coconut milk (I used coconut water)
1 1/2 tbsp melted coconut oil
Whisk all the dry ingredients together. Whisk the wet ingredients together in a separate bowl. Add the wet ingredients to the dry bowl and mix until just combined. Heat a non-stick skillet on medium heat and add a small amount of coconut oil to the pan. Cook each side until golden brown. Serve with fresh berries, pure maple syrup, almond butter, more coconut, or any other family pancake tradition. Enjoy :)
This recipe was adapted from a recipe on Cookie and Kate.
Photos from my kitchen.