Maca Powder and Banana Pancakes
Tomas Kauer - News Writer and Moderator 
I made these on a morning when there was nothing in the kitchen except bananas, eggs, and a bag of maca powder I had bought on impulse at a health food store. One banana, two eggs, and a tablespoon of maca went into the food processor. I pulsed it smooth, cooked spoonfuls in coconut oil, and had pancakes on the table in ten minutes. No flour, no milk, no baking powder. They held together. They tasted like banana with an earthy, malty note from the maca that I had not expected and immediately liked.
They are delicate. Thinner and softer than regular pancakes. You cannot flip them roughly or they tear. Small ones, about 7cm (3 inches) across, work better than large ones. Keep the finished pancakes warm in a 93C (200F) oven while you cook the rest. Small, fragile, and worth every careful flip.
How to Make Maca Banana Pancakes
Pulse Until Smooth
Peel the banana, break it into pieces, and add it to a food processor with the eggs and maca powder. Pulse until completely smooth with no banana chunks. A lumpy batter makes uneven pancakes that do not hold together.
A blender works too, but scrape the sides down to make sure everything incorporates. The batter is thin. That is normal.
Cook Small and Gentle
Heat a large skillet over medium heat. Add about half a teaspoon of coconut oil per batch. Pour small rounds of batter, about a tablespoon each. These are not standard pancakes. They do not bubble on the surface the way flour pancakes do.
Wait until the edges look set and the underside is golden, about 2 minutes. Flip carefully with a thin spatula. They are fragile. Cook another minute on the second side. Transfer to the warm oven while you cook the next batch.
Maca Powder and Banana Pancakes
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Total Time: 20 minutes -
Yield: Makes 6 -
Diet: Gluten-Free
Print Recipe
Pin RecipeDescription
These gluten-free pancakes are quick, delicious, and require only three ingredients! Top with your favorite fruit and nuts for a complete breakfast.
Ingredients
- 1 banana
- 2 eggs
- 1 tbsp maca powder
- coconut oil
Instructions
- Place peeled banana, two eggs, and a tablespoon of maca powder in a food processor. Pulse until well incorporated and smooth. Set aside.
- Preheat oven to 200°F (93°C).
- Place a large skillet over medium heat.
- Add about half a teaspoon of coconut oil to skillet and swirl around until evenly distributed.
- Once pan is hot, pour about ¼ cup of batter per pancake onto skillet (skillet can comfortably hold three pancakes at a time).
- Once burst bubbles appear on the surface of the uncooked side, about 2-3 minutes, flip to cook the underside until browned, about another two minutes.
- Transfer cooked pancakes onto a baking sheet, and keep in a warm oven until ready to serve.
- Repeat until all batter has been cooked, adding more coconut oil to the pan as needed (about 12 4” diameter pancakes).
- Alternatively, for two single-serving pancakes, place half of the coconut oil in a small sauté pan (8” in diameter) over medium heat.
- Pour half of the batter and cook until burst bubbles surface.
- Carefully flip to cook the underside for a minute or two.
- Serve immediately. Repeat with the second half of batter, or save for later use.
- Uncooked batter keeps for a day in a sealed refrigerated container.
Notes
- For a richer flavor, use ripe, overripe bananas.
- If you don’t have maca powder, try substituting with an equal amount of cocoa powder or cinnamon.
- To prevent sticking, ensure your pan is hot enough before adding the batter.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
Category: Breakfast
Method: Pan-Frying
Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 15
- Sodium: 50
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 4
- Carbohydrates: 20
- Fiber: 2
- Protein: 4
- Cholesterol: 50
Frequently Asked Questions
What is maca powder?
A Peruvian root vegetable, dried and ground into a powder. It has a malty, slightly butterscotch flavour. Sold at health food stores. If you do not have it, the pancakes work with just banana and eggs, but the maca gives them a more complex flavour.
Why are these so fragile?
There is no flour or starch to bind them. The eggs and banana are the only structure. Small pancakes hold together better than large ones. A thin, flexible spatula helps with flipping.
Can I add anything to make them sturdier?
A tablespoon of coconut flour or almond flour will make them firmer and easier to flip. It changes the texture slightly but keeps them grain-free. Add it to the food processor with the other ingredients.
If You Liked This Recipe, You’ll Love These
- Banana Bread Waffles
- Banana-Cinnamon Waffles with Caramelized Banana Topping
- Banana-Coconut Pancakes With a Chocolate Caramel Sauce
- Banana Macadamia Nut Pancakes with Coconut Syrup
The post Maca Powder and Banana Pancakes appeared first on Honest Cooking and Travel.
