Moringa is so much more accessible than you think, and there’s plenty of ways to use it in every day cooking, or even a healthy treat. Over the next few weeks, we’re diving into the world of cooking to provide you with a huge array of ways to use Moringa in your food, drinks and deserts! From Moringa Pancakes, to smoothie bowls and pasta dishes. If you’ve got any to add, or want to let us know your thoughts on our recipes, get in touch!
Moringa Pancakes with Blueberry Chai
These vibrant pancakes aren’t just a sweet and delicious take on the classic pancake; they’re also packed with all the nutrients you need! Combining Moringa – known worldwide as the perfect plant protein – with a variety of gluten free and dairy free ingredients can give you that extra buzz in the morning before a big day. Moringa is no longer just an ingredient for super-foods smoothies, and pancakes are no longer reserved as a weekend treat: There’s now a way to get this vital supplement whilst still fully enjoying your food.
If this recipe’s doesn’t tickle your taste-buds, be sure to check out the rest of our recipes to come – there’s something to suit everyone’s tastes.
This recipe is split up into two parts: Moringa Protein Pancakes and Blueberry Chai Pudding. If you are wanting to use both at the same time, be aware the pudding is left for three hours to refrigerate before using with the pancakes.
Ingredients:
For the pancakes, you will need:
- 1 tbsp of Moringa powder (order now !)
- 1 banana
- 1/2 cup gluten free oats
- 1 scoop vanilla protein powder
- 1/2 cup coconut milk
- Cinnamon, to taste
- 1 tbsp coconut oil
For the chia pudding topping, you’ll need:
- 1 cup coconut milk
- 1/4 cup fresh blueberries – or berries of your choice
- 2 tbsp agave syrup
- 1/2 tsp vanilla extract
- 1/4 cup chia seeds
Instructions:
Moringa Pancakes:
- Setting aside the coconut oil, blend all the remaining ingredients together in a food processor until they’re fully combined. Alternatively, use a whisk or fork. Just make sure the mixture is smooth and mixed entirely.
- Heat a frying pan over medium heat on the hob, and add the coconut oil. Once melted, add a scoop of the pancake mixture and spread into your choice of size.
- Flip from time to time to make sure both sides are cooked. (Don’t worry about under-cooking them – with a dairy free and gluten free list of ingredients, the mixture is safe to eat even if a little raw.)
- Repeat for the whole mixture until you have a stack of pancakes as high as the roof!
Blueberry Chai Pudding – Allow 3 hours
- Using the blender again, combine coconut milk, agave syrup and blueberries to create a rich purée consistency. This should take about a minute or 2.
- In a small bowl, mix together the purée and chai seeds. Cover the bowl and let the mixture refrigerate for 3 hours.
Alternatively, prep the mixture the night before and leave it overnight in the fridge. - Dollop the pudding over the warm pancakes and enjoy!
If you try out this colourful recipes, send us your pictures or thoughts!
