Maca Chocolate Pancakes

Pancakes are all about lazy weekend mornings and breakfast in bed! This is a chocoholic’s wish come true! Chaga powder will bolster your immunity and you can Jing Up your hormones with the maca powder. Bring them to a whole ‘nother level by adding “I Love You Berry Much” Strawberry JingLato between each layer and topping with Coconut Whipped Cream as pictured below.

These pancakes flip easily from Paleo to Vegan. If you are making the Vegan version, the swap is simple. It is important to use the fine ground almond flour from Honeyville, otherwise the pancakes can be a little bit grainy. 

Maca Chocolate Pancakes

Jing It Up (paleo or vegan)

2 tsp Maca Powder
1 tsp MCT Oil
1 tsp Chaga Powder or
Restore the Jing 

Gather Up (paleo)

2½ cups (315g) fine ground blanched Almond Flour
½ cup (65g) of Otto’s Cassava Flour
¼ tsp Baking Soda
¼ tsp Baking Powder
⅛ tsp Sea Salt
3 TB Cacao Powder
3 TB Xylitol Powder, to taste
6 large Eggs
¾ cup (180ml) Coconut Milk
1 tsp Lemon Juice
½ tsp Vanilla Stevia
½ tsp Chocolate Stevia
¼ cup (60ml) Water
¼ cup (46g) Lily’s Sugar Free Chocolate Chips
Ghee, SuperFood Shortening or Coconut Oil for pan cooking



Sling It Up (paleo)

In a medium bowl, sift and/or mix together the dry ingredients and then add the chocolate chips. In a separate bowl, or in your blender, blend together the water, eggs, lemon juice, coconut milk, stevia and vanilla extract until creamed and frothy. Add the liquid ingredients to the dry ingredients and mix well. Let it meld for a few minutes. The gluten-free flours are very thirsty flours and by allowing them to soak up moisture you get a better pancake.

Heat your skillet over medium to low heat with a heaping tablespoon of coconut oil, ghee, or SuperFood Shortening. Add about 2 tablespoons of pancake batter to the pan, we use an ice cream scoop and smooth them with a spoon so they are not dome shaped. If you have trouble flipping the pancakes, try making them smaller about 3-4 inches wide. A wide, super-thin blade on the spatula is the secret to flipping these successfully.

Cook the pancake until it starts to bubble and the edges just start to brown up then you can flip. These cook quickly! Flip carefully. You can keep the pancakes in a warm oven until ready to serve. We like to make them ahead of time, freeze them and put them in the oven on a parchment lined sheet pan to reheat.

Sling It Up (vegan)

All the ingredients and blending instructions remain the same except you will delete the eggs/ghee and increase the coconut milk to 1½ cups, the water to ½ cup and add in ¼ cup melted coconut oil into the wet ingredients when blending. These will be spooned onto a parchment lined sheet pan, smoothed into the pancake size and thickness you want. Bake in the oven at 375°F/191°C for about 25 minutes. They should puff up a bit and be firm to the touch when finished. Bonus! They all can be done at the same time. They are too delicate to cook in a skillet but come out perfect on parchment.