Maca & Banana Power Pancakes

My sister and I are complete opposites when it comes to eating: I like chia seed pudding, she likes Pop Tarts; I eat kale, she prefers pasta; she eats meat, I don’t, I love bananas, she hates them. Nonetheless we grew up watching our mother cook and rejoiced in dinning out with our parents since age one. At age ten we were watching the Food Network together and making cheesecakes for the whole family. We both developed a deep appreciation for good food, and while our food preferences are nothing short of opposite, our minds tend to work alike.

When she sent me a recipe for gluten-free, sugar-free, protein packed, paleo pancakes, I knew she would never like them, but I was not surprised. It turns out, my sisters knows me better than I know myself, and even though we haven’t lived in the same city in over ten year, she just knows me.

At the time when my sister sent me a variation on this recipe, even though I told nobody other than my husband, I was experimenting with eliminating both sugar and grains from an already dairy-free, meat-free, gluten-free diet. It felt like a challenge that would help me eliminate all processed foods, if only for a couple weeks, maybe a month. I took it as a personal challenge, and an opportunity to test how I would feel. (Well worth it if you are wondering). While I could indulge in both tasty lunches and dinners, breakfasts were problematic. Because I work out, eating just fruits wouldn’t cut it, and neither would the fried egg I would rather eat with dinner. When my sister sent me this recipe I was crashing through a sugar detox humdrum. Like godsend, this recipe started fueling my body with intent. The combination of bananas and eggs was just what I needed after burpees and box jumps.

Three months later, I am still obsessing over this recipe. I make it at least twice a week, as a recovery, post workout breakfast, which fuels my mornings and keeps me in a good mood until lunchtime comes around. What makes this recipe so special has nothing to do with the fact that it is simultaneously paleo friendly, gluten-free, and healthy, or whatever. What makes this recipe special is the fact that it is made using only two ingredients, three if you want to get fancy, and comes together in minutes for a perfectly decadent guilt-free meal that is both sublime and nurturing. The addition of maca powder, while completely optional, makes these pancakes’s taste nuttier, with caramel and floral hints.

This recipe will not claim to be a pancake impostor, since neither the flavor and texture mimic that of a traditional pancake, but I am not lying when I say that these Maca Banana Pancakes are just perfect.  Super moist and rich, with a delicate crumb that is nothing short of delightful.

Serve with fruits, nuts, nut butter, and maple syrup or honey, these Maca Banana pancakes are the breakfast to crave. Sweet, filling, easy, guilt-free, glorious pancakes.

Maca & Banana Power Pancakes

Serves 2 

  • 1 banana
  • 2 eggs
  • 1 tbsp. maca powder (optional, but highly recommended)
  • coconut oil, for cooking

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 degrees Fahrenheit. Place a large skillet over medium heat. Add about half a teaspoon of coconut oil to skillet and swirl around until evenly distributed around the pan. Once pan is hot, pour about ¼ cup of batter per pancake onto skillet (my skillet can comfortable hold three pancakes at a time). Once burst bubbles appear on surface of the uncooked side, about 2-3 minutes, flip to cook until 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, about 12 4” in diameter, pancakes has been cooked, adding more coconut oil onto the pan as needed. 

Alternatively, for two single serving pancakes, place half of coconut oil in a small sauté pan (8” in diameter in ideal) over medium heat. Pour half of the batter and cook until burst bubbles surface. Carefully flip to cook underside for a minute or two. Serve immediately. Repeat with second half of batter, or save until later use.

Served pancakes stacked with a drizzle of either maple syrup or honey, seasonal fruit (figs and bananas pictured with this post), and nuts (pistachios pictured with this post) for crunch.

Uncooked batter keeps for a day in sealed refrigerated container.