You may have noticed that I have a recipe for a “Cacao Maca Breakfast Pizza” already, but this version is updated to include a healthy dose of protein! It takes well over half the time to make than the original recipe, AND it’s incredibly moist and fluffy, while holding it’s shape on the outside! Using Organic Burst Maca Powder, this pizza will keep you full for hours and help increase your energy and stamina throughout the morning.
You will need:
2 tbsp buckwheat flour
1 tbsp garbanzo bean flour
1 scoop vanilla protein powder (about 30g)
1/4 tsp baking powder
1 tbsp cacao powder
1 tsp Maca Powder
1/4 cup milk of choice
1/4 cup carton egg whites
sub another 1/8 cup non-dairy milk for vegan, plus 1 flax egg
1/2 ripe banana, MASHED
toppings of choice
Heat a medium sized skillet over medium heat and melt a little coconut oil.
In a large mixing bowl, combine the buckwheat flour, garbanzo bean flour, protein power, baking powder, cacao powder, and maca powder. Whisk until combined.
Mash 1/2 of the banana and set aside. Add the milk and egg whites to the dry ingredients and whisk well until a batter forms. Work out as many clumps as possible, then add the banana. Whisk again until combined.
Turn down the heat to medium low, then add the entire batch of pancake batter until it forms a large uniform circle (mine was about 7-8 inches in diameter). Cook until lots of bubbles form on the top, then carefully flip with a large spatula. Cook on the other side until the pancake rises and both sides looked evenly browned.
Remove from the pan and top with whatever you’d like! I used strawberries, blueberries, dried white mulberries, cacao nibs, a few scoops of blueberry acai banana ice cream, and a generous drizzle of raw cacao peanut butter sauce!