Moringa Pancakes
15 Min

Moringa Pancakes

Moringa has been used for millennia in Ayurvedic medicine in India & actually tastes good! With energizing properties, it makes it a great addition to your breakfast. This recipe was inspired by a pancake recipe in Liz Pruitt’s fabulous new cookbook.
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Cook Time

30 Minutes



Step 1
Mix all dry ingredients (almond flour, oat flour, rice flour, moringa powder, salt, coriander seeds, baking powder, ajwain, and black pepper) in a bowl.
Step 2
Whisk in the egg, coconut milk, and olive oil in a separate bowl and then combine with the dry and stir until the mixture is smooth.
Step 3
Drop spoonfuls of pancake batter (1/4 cup to 1/3 cup, depending on size preference) onto a hot greased skillet and sprinkle with toppings.
Step 4
Once bubbles appear on one side, flip, and cook the other side for just under a minute.
1/4 cup almond flour
1/4 cup oat flour (gluten-free)
1/4 cup rice flour
1 heaping tablespoon moringa powder
1 teaspoon sea salt
1 teaspoon coriander seeds, slightly crushed
1 teaspoon baking powder
1/4 teaspoon ajwain
1 teaspoon freshly ground black pepper
1 large egg
1 cup coconut milk
2 tablespoons olive oil
Toppings, such as sesame seeds, sliced green onions, blueberries

Notes & Variations

  • Top with favorite fresh fruit, jam, syrup, or even nut butter!
  • Go savory with toppings such as sesame seeds and green onions
  • Eat with plain yogurt (like we would in India!)
15 Min

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