Good evening my MF Product Blog readers, it’s time for
another blog and today we will be looking at ironically, pancakes. Moringa has
been praised and hailed for its multitude of health benefits (which we’ve
touched on before, check out some of our previous blogs on moringa) but we
haven’t touched on its impact when infused with actual food. A while back, we looked
at the MF Moringa Latte, which was amazing and heavily liked by many MF Product
customers but now it’s time for a new MF creation… MF Moringa Pancakes. When the
MF team made these delectable pancakes we were in awe at how fluffy they were
as well as the unique green colour too. By adding moringa to our pancake mix we
almost felt 20 times healthier and we would advise you guys try it too. Here’s
how to make it.
Ingredients:
§ 1 and a half of a ripe banana
§ 3/4 cup of all-purpose flour
§ 10 tablespoons of whole wheat flour
§ 2 tablespoons of MF Moringa powder
§ 2 tablespoons of raw sugar or sweetener
of choice to taste
§ ½ a teaspoon salt
§ 1 and 1/4 cup of milk of choice
§ 1 teaspoon of vanilla
§ 2 large eggs
§ 2 1/2 tsp baking powder
§
2 tablespoons of butter
Add-ins:
§
Chocolate
§
Chopped nuts of your
choice
§
Additional bananas
§
Maple Syrup
Instructions:
Blender:
1)
If a high-powered blender is readily available,
place first 8 ingredients in blender and pulse until combined.
2)
Add in eggs and baking powder, pulse until just
combined--do not over mix. Adjust consistency if necessary by adding additional
kefir/milk. This recipe was made with kefir, which tends to be thicker than
most milk. If using milk, consider adding only 1 cup at first and gradually add
until batter is of your liking.
Cooking:
1)
Heat cast iron griddle or pan over medium heat.
Place butter or oil of choice into the pan until melted/sizzling.
2)
Pour/spoon batter in equal amounts onto hot
griddle/pan. (Optional: drop in the batter a couple of chocolate bits or
additional chopped bananas or nuts.)
3)
Cook until bubbles/holes appear on the upper
surface of pancakes and are slightly puffed. The bottom should be lightly
browned.
4)
Flip with a spatula and cook additional 1-2
minutes or until underside is golden. (Time varies with pan, temp, and size of the
pancake.)
5)
Remove from griddle/pan with a spatula. Place on
serving dish and continue until the batter has been used.
6)
Serve pancakes hot (although left-overs can be
refrigerated and warmed for use later). These can be eaten alone or paired with
your choice of butter, maple syrup, sliced bananas, chocolate bits, chopped
nuts, whipped cream, or maple nut sauce. Mix nut butter and maple syrup to the consistency
of your choice. Can substitute for syrup.
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