Quinoa Moringa Banana Pancakes| Read our Editorial Guidelines to learn more about what makes our site the premier resource for online health information.
Who doesn’t love pancakes for breakfast? I know I do! It’s time to try a delicious and nutritious rendition of this favorite morning meal. This recipe is so tasty and filling, you’ll want to eat it multiple times a week!
Wondering why you would want to add moringa to your flapjacks? Read this article to educate yourself on the research supported benefits of this green superfood!
Double the recipe and store the extras in the fridge for easy reheating throughout the week.
Maju's Quinoa Moringa Banana Pancake Recipe
Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Yield: 4-6 pancakes
1 cup oat flour
1 cup quinoa flour
½ cup flaxseed flour
2 tsp Maju's Organic Moringa Powder
½ tsp baking powder
½ tsp baking soda
3 Tbsp chia seeds
1 3gg, lightly beaten
½ cup almond milk (or substitute with your milk of choice)
1 Tbsp maple syrup + extra for serving
1 tsp pure vanilla extract
2 medium ripe bananas, sliced
1-2 Tbsp coconut oil for cooking
Step 1: Combine dry ingredients in a medium bowl.
Step 2: In a separate bowl, whisk together egg, milk, maple syrup, and vanilla extract.
Step 3: Make a well in the center of the dry ingredients mix, slowly add wet ingredients whisking constantly until smooth.
Step 4: Add sliced banana and stir to combine.
Step 5: In a medium sized skillet, heat coconut oil over medium-high heat.
Step 6: Turn heat down to low and add ¼ of the batter to the pan.
Step 7: Cook until both sides are browned, about 3-5 minutes each side.
Step 8: Repeat with remaining batter.
Step 9: Serve immediately with maple syrup if desired. Enjoy!
Pro Tip: Cook these pancakes on a lower temperature to retain the full nutritional value of the moringa powder.