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Gluten-Free Moringa Pancakes

Easy Blender Moringa Pancakes

Make a stack of delicious Moringa Pancakes for breakfast with this quick and easy recipe! All of the ingredients go into the blender to make the batter for these nutrient-dense, flourless pancakes! The recipe is gluten-free, naturally sweetened, vegan, nutritious, and SUPER delicious!
5 from 11 votes
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Course: Breakfast, Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 8 pancakes
Calories: 201kcal
Author: Capri Lilly

Ingredients

  • 1 1/2 cup Old Fashioned Oats/Rolled Oats (ensure gluten-free, if necessary)
  • 2 tbsp Moringa Powder
  • 1 cup Non-dairy Milk
  • 1/2 cup Applesauce
  • 2 tsp Pure Vanilla Extract
  • 2 tbsp Coconut Oil, melted
  • 1 tsp Baking Soda
  • 2 tsp Baking Powder
  • 3 tbsp Maple Syrup
  • 1/4 tsp Sea Salt
  • Pancake Toppings: Maple Syrup, fruit, dairy-free yogurt, hemp seeds, coconut shavings, coconut whipped cream

Instructions

  • In a high-speed blender, grind the oats into a flour-like consistency, making oat flour.
  • Add in the remainder of ingredients and blend until well combined, about 1-2 minutes, stopping to scrape down sides as needed. Do not over-blend. (You can also transfer the oat flour and remaining ingredients into a large bowl and mix with a spatula.)
  • Let the batter rest for about 5 minutes to thicken. You want it to be pretty thick.
  • On the first batch of pancakes, lightly oil/butter the pan. Using a 1/3 measuring cup and spatula, pour the batter onto a non-stick skillet over medium-low heat.
  • Cook the pancakes for 1-2 minutes on each side, flipping over when the bottom side of the pancake turns golden brown.
  • Repeat until all the pancakes are made. Serve with maple syrup, fresh fruit, and your favorite toppings!

Notes

Storage

Store any leftover pancakes in an airtight container in the fridge for up to 5 days. To reheat, warm the pancakes in the toaster or on a griddle over medium-low heat.
I use Kuli Kuli Moringa Powder. 

A Few Tips When Making These Moringa Pancakes

  1. Make The Oat Flour First- Blend the rolled oat in the blender first to make the oat flour.
  2. Making The Batter- After making the oat flour, add the remaining ingredients into the blender. Try not to over-blend. You can also combine all the ingredients with a spatula in a large bowl.
  3. Let The Batter Rest- Transfer the mixture into a large bowl, and let the batter sit for 5-8 minutes to thicken. The batter will and must be thick when making these pancakes.
  4. The Batter Is Thick- Use a spatula and a spoon to pour the batter onto a non-stick pan when making the pancakes. You can shape the pancakes using the spoon, making them as large or small if you'd like. (Do not spread the pancakes too thin.)
  5. Only Use A Sprits of Cooking Oil/Butter- You do not need to put a lot of oil or butter into the pan when making these pancakes. Only use a spritz of cooking oil or butter when making the first batch of pancakes. There is no need to oil the pan between cooking the pancakes. (The pancakes will not cook properly in too much oil or butter.)
  6. Low Heat Works Best- After pre-heating your non-stick pan, adjust the temperature to low heat. These pancakes cook best and retain their vibrant color when cooked over low heat.

Nutrition

Calories: 201kcal