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, Tartine All Day.
Makes 2 cups batter
ingredients
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, and blueberries
instructions
Mix all dry ingredients (almond flour, oat flour, rice flour, moringa powder, salt, coriander seeds, baking powder, ajwain, and black pepper) in a bowl.
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.
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.
Once bubbles appear on one side, flip, and cook the other side for just under a minute.
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!)
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