Gluten Free Banana Maca Pancakes with Berry Compote

These slightly nutty-sweet silver dollars are super fluffy, yet very nourishing. Maca is a Peruvian root that is packed full of nutrients to regulate our body’s hormones, restore adrenal function, and it is naturally energizing. Not a bad way to start your morning!

Yield: 3-4 servings       Allergens: nuts, grains

Ingredients:

Dry:

1 ½ cup brown rice flour

¼ tsp aluminum-free baking soda

¼ tsp salt

½ tsp cinnamon

2 tsp maca powder, which you can buy here

Wet:

¾ cup coconut or almond milk

1 large ripe banana, or 2 small

3 eggs, beaten

1 heaping Tbs creamy almond butter

1 tsp vanilla extract

Compote:

3 cups frozen berries

1-2 Tbs honey

1/2 tsp lemon zest, more for garnish

2 Tbs coconut oil or butter for cooking

Directions:

1.  In a large bowl, mix together dry ingredients. Set aside
2. In a blender or food processor, mix together wet ingredients.  Once completely blended, whisk wet ingredients into dry to combine batter.  Set aside.
3. Heat a saucepan over medium heat.  Add berries and cover, stirring occasionally.  After 10 minutes, add lemon zest and honey.  Continue to lightly simmer over low heat, so berries are totally soft and gooey.
4. Heat a large nonstick pan over medium high heat.  Add enough oil to coat pan.  Pour 2-3 Tbs batter into pan for each pancake.  Let sizzle for 2-3 minutes per side.  If it smells like the oil is burning, turn down the heat and wipe out rancid oil remaining in pan.   
5. Place one pancake on plate and dollop with one spoonful of berry compote.  Place another pancake over that and repeat, coating each pancake with compote so that every bite is gooey and sweet. 
6.