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, Tartine All Day.

makes 2 cups batter


¼ cup almond flour

¼ cup oat flour (gf)

¼ cup rice flour

1 heaping Tbsp moringa powder

1 tsp salt

1 tsp coriander seeds, slightly crushed

1 tsp baking powder

¼ tsp ajwain

1 tsp black pepper

1 egg

1 cup coconut milk

2 Tbsp EVOO

sesame seeds


green onions, cut into rounds


  1. Mix all dry ingredients (almond flour, oat flour, rice flour, moringa powder, salt, coriander seeds, baking powder, ajwain, & black pepper) in a bowl. 
  2. Whisk in the egg, coconut milk and olive oil in a separate bowl and then combine with the dry & stir until the mixture is smooth. 
  3. Drop spoonfuls of pancake batter (¼ cup - ⅓ cup, depending on size preference) onto a hot greased skillet and sprinkle with sesame seeds, green onions or blueberries. 
  4. Once the bubbles appear on one side, flip and cook on the other side for just under a minute.  

ideas / variations

  • Top with fresh fruit, jam, syrup or nut butter! 
  • Eat with syrup and fruits for a sweet breakfast.
  • Eat with plain yogurt (like we would in India!)