Maca is one of Amy Burton’s favourite Superfoods, and it’s not difficult to work out why, when you have a look at the seemingly endless list of health-boosting properties it boasts.
Maca is a wonderful Superfood for everyone to enjoy, but because we women are so governed by our hormones, I find that it is especially beneficial for the fairer sex to incorporate a daily Maca infusion into their diets.
By stimulating our hormone levels, Maca helps to keep them completely balanced and firing correctly. This will then help to combat issues such as fatigue, hot flushes and depression, thus leading to a feeling of greater energy and wellbeing. Apart from sorting our hormone functioning out, Maca is a great source of protein for athletes, increases our oxygen production and is also an immune boosting Superfood.
In short Maca is an absolute wonder-food! It also happens to have a sweet, malty, caramel-like flavour, which is easy to slip into any treat I concoct. I have decided to share my favourite pancake (flapjack) recipe with you, incorporating Maca, banana and chocolate into the mix for a power-packed breakfast which will kick any gruelling training session into top gear. So get your Maca on and Enjoy!
Maca banana pancakes with a raw chocolate sauce
- 1 cup of oatmeal (Nature’s Choice is a good one to buy) OR rolled oats ground into a flour with a food processor.
- ½ cup of coconut or almond flour (If you don’t have this to hand then you can omit and add another ½ cup oatmeal)
- 1 egg
- 2 bananas mashed to a froth
- 1 tablespoon Maca powder
- ½ cup coconut milk + ½ cup water mixed
- ½ teaspoon salt
- ½ teaspoon apple cider vinegar
- 1 heaped teaspoon baking powder
- 1 tablespoon chia seeds
- 1 cup ground almonds (or half a cup coconut flour)
- Coconut oil for frying
Pancake Preparation Method:
Add the apple cider vinegar to the bananas and allow to sit for 5 minutes. Then beat the egg, bananas and milk/water together until well combined.
Add the chia seeds and Maca powder and mix again.
Now sift in the oatmeal, almond flour, baking powder and salt. You should have a nice, creamy mixture, which is fairly thick when you pick up a spoonful.
If you feel it is too thick, add a little milk or water to loosen it up a bit. Then leave the mixture to rest for 3 minutes so the chia seeds can swell.
Heat some coconut oil in a non-stick pan and spoon tablespoons of the mixture into it.
When the pancakes bubble and rise a bit, flip them and cook until golden brown and slightly firm to the touch. Keep them warm by covering with a clean tea towel until ready to serve.
Top the pancakes with fresh bananas, raw chocolate sauce and crushed nuts and serve!
Raw chocolate sauce ingredients
- 4 tablespoons coconut oil, melted
- 2 tablespoons raw honey/maple syrup
- 3 tablespoons raw cacao
- 1 tablespoon vanilla
- 1 generous pinch of salt
Chocolate Sauce Preparation Method:
Melt your coconut oil either in the microwave or carefully over the stove.
Whisk in the cacao, vanilla, salt and honey/maple syrup until well combined.
The sauce will set if left to cool for too long, so ideally serve it straight away. It does keep really well though, and can be reheated easily if need be.