It doesn't have to be the weekend to enjoy these babies. These comforting hot cakes will remind you of the rich tasting ones you had as a child, only these are infused with magic to get you glowing. Filled with adaptogen, aphrodisiac, & stress fighting maca powder, along with nutrient dense and easily absorbable spelt flour, these will leave you feeling ready to take on the world.
What are the highlights of some winning ingredients within this recipe?
Whole Spelt Flour: an ancient relative of durum wheat, these grains trace back to more than 8,000 years ago. Spelt flour has never been hybridized (unlike our ever so familiar 'wheat' products), therefore its retained a lot of its original molecular structure. Coincidently, a lot of people with wheat or gluten sensitivities find that they are better able to tolerate spelt flour, as the proteins are more recognizable to our digestive systems. Am I hinting at something...? Otherwise, it has a rich, nutty flavor and is filled with fiber, iron, and manganese. *Note: this is not a gluten free product.
"Flax-eggs": this one's for you veg-heads out there. Mix 1 Tbsp flaxseed meal to 3 Tbsp of water, and set aside. The mixture then begins to form this oozy-gooey gel that serves as an excellent binder in baking recipes. Bonus, you get another hit of fiber without the added cholesterol.
Maca Powder: touted for its ability to help the body adapt to stress by releasing the negative effects of anxiety while boosting energy levels. Maca delivers mental stamina, increased hormonal balance (perfect for us ladies), as well as elevating our mood. It has a nutty, caramel flavor that works wonderfully in most baking recipes. It contains B vitamins, iron, potassium, copper, magnesium, selenium, phosphorus, & calcium.
Vegan Coconut Maca Vanilla Pancakes
1 "flax egg" (1 Tbsp flaxseed meal + 3 Tbsp water)
1 Tbsp coconut oil, melted
1 C. almond milk (I used unsweetened vanilla)
1 Tbsp pure maple syrup
1 tsp maca powder
1 tsp baking powder
1/2 tsp cinnamon
pinch of sea salt
3/4 C. whole spelt flour
1/4 C. white, whole wheat flour
handful of shredded coconut + fruit of choice (for topping)
Optional: add nuts, cacao nibs, desiccated coconut, fruit, etc to batter if you choose + more for topping
Directions: Combine flax egg together and set aside for 5-10 minutes, until mixture begins to thicken. In the meantime, combine your flours, maca powder, baking powder, sea salt, and cinnamon in a separate bowl and set aside. In a large bowl, combine coconut oil, maple syrup, and almond milk together. Stir in the flax egg. Gradually begin to add in your dry ingredients. Let batter sit for a few minutes as you prepare your skillet.
Grease a skillet with coconut oil, earth balance spread, or oil of choice. Spoon your batter onto skillet, being careful not to let each pancake touch each other. Flip once when bubbles begin to form in middle of pancakes and the edges turn golden, but be careful not to let them burn! Once flipped, leave on skillet for another minute or two. Transfer them onto a plate, then add your toppings of choice along with a drizzle of pure maple syrup.
*Note: if you prefer not to make these vegan, you can always substitute an organic egg for the flax egg. You can also make them ahead of time and store them in the freezer next time for a quick, weekday breakfast! Just pop em' in the toaster, and there you have it.