Maca and Vanilla Pancakes

As kiddies I think we all had something our parents cooked us a billion times. In my case, it was my Dads' famous BBQ (cooked on his hand made brick barbecue) and...pancakes. At first he just made them for us, but eventually he had us in the kitchen whipping up our favourite Sunday morning tradition...12 year old me had never been more proud. Did I really just make a batch of these bad boys all on my own? Hell yeah I did.

Looking back now, that recipe probably isn't suitable to share on HOH (they were gluten, refined sugar, margerine bombs), so Vik has created a recipe that your tastebuds AND your tummy will love! Enjoy beauties.

Servings: 12

Prep: 20 minutes

Total: 30 minutes

Dry Ingredients;

2 cups spelt flour

3 tablespoons coconut sugar

1 tablespoon maca powder

1 teaspoon baking powder

1 teaspoon baking soda

pinch of salt

Wet Ingredients;

2 tablespoons melted butter

4 eggs (egg white and yolk separated)

2 cups of vanilla coconut yoghurt (we use Nudie)

1 tablespoon coconut sugar

1 cup chopped fresh strawberries

How To;

Begin by melting the butter on a low heat, being cautious not to burn the butter. Leave the butter to cool, and in a medium sized bowl, sift the spelt flour and combine the remaining dry ingredients.

Separate your egg whites, ensuring you keep both the white and the yolk. With the whites, you will be whisking until they become a super fluffy, foamy mixture. In another bowl, whisk your yolks lightly and combine with your egg whites, cooled butter (this is important – we do not want to scramble the eggs), coconut yoghurt and coconut sugar.

Create a well in the centre of your dry ingredients and gradually add the wet mixture while folding with a wooden spoon. Once all ingredients are combined, you will be left with a delicious batter ready to pop into the pan.

Place your pan on a medium heat with a little olive oil and add a fraction of your pancake mixture. Add fresh strawberries on the top of each pancake in the pan and gently push into the pancake mixture. Depending on the size of your pan, you should be able to cook at least three pancakes at a time. Leave each pancake to cook until you begin to see a bunch of bubbles forming on the top, then they are ready to flip. Continue cooking your pancakes for another couple of minutes. Remove from the pan and stick them in the oven on a low heat until all of the others are ready – this will keep your breaky nice and warm until you are ready to eat!

Top with fresh strawberries and maple syrup.

Love and wellness,