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Moringa Pancakes With Blueberry Chia Pudding

Moringa doesn't always have to be confined to superfood smoothies. This vibrant sweet pancake recipe is a great way to incorporate plant protein into a tasty meal that will keep you nourished and sustained. Gluten-free, dairy-free and packed with protein, these pancakes make a healthy yet comforting breakfast. We love ours served with fresh berries and a dollop of chia pudding. 

Makes 10 pancakes


For the pancakes:
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:
1 cup coconut milk
1/4 cup fresh blueberries
2 tbsp agave syrup
1/2 tsp vanilla extract
1/4 cup chia seeds


To make the chia pudding:
Add the coconut milk, blueberries, agave syrup and vanilla to a blender. Blend on high to purée blueberries, about 1-2 minutes. Pour into a mason jar or small bowl/cup and mix in the chia seeds. Cover and refrigerate for 3 hours or overnight.

To make the pancakes:
Add all the ingredients except for the coconut oil to a food processor or blender and mix until thoroughly combined. Heat a pan over a medium heat with the coconut oil and dollop 2 tbsp of the mixture on the pan for each pancake. 


Recipe by annie.mayne