Maca Cacao Buckwheat Pancakes [Gluten Free]

Maca Cacao Buckwheat Pancakes [Gluten Free]

Here is this week’s Pancake Sunday Stack!! I made gluten free Maca Cacao Buckwheat pancakes, and they were fluffy, moist and filled with raw chocolatey goodness!! I stacked mine with banana and topped them with blueberries, dried mulberries and lots of tahini! These would taste great with peanut butter too!

Serves 1 – Makes 4 pancakes

You will need:

1/4 cup buckwheat flour
1/4 tsp baking powder
1 tbsp cacao powder
1/2 tsp maca powder
1/4 cup milk of choice
2 tbsp carton egg whites
for vegan, replace with 1 tbsp non-dairy milk and one flax egg
1 tsp maple syrup (or sweetener of choice)
2 tbsp plain Greek yogurt
for vegan, replace with 2 tbsp mashed banana or applesauce


Preheat a pan over medium high heat.

In a bowl, place the buckwheat flour, baking powder, cacao powder and maca powder. Whisk until combined.

In a separate bowl, combine the wet ingredients (milk, egg whites, maple syrup and yogurt) and whisk until combined.

Slowly incorporate the dry ingredients into the wet, making sure you don’t over-mix. If the final batter still seems too dry, add a bit more milk until a thick but pourable texture is achieved.

Melt a little coconut oil on the pan, and turn the heat down to medium low. Pour about 1/4 cup of the batter onto your pan and flatten with the back of a spoon to form a round pancake. Wait about 30 seconds to a minute until bubbles start to form on top, then flip and cook until both sides are nicely browned. Repeat with the rest of the batter, stack up tall on a plate and dig in!

Enjoy! 🙂

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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