Add the dry ingredients, except moringa powder and salt, to a bowl and mix it well.
Blend oat milk, banana, maple syrup, moringa powder, lemon juice and salt in a blender.
Add the mix of dry ingredients to the blender and blend until you have a thick batter.
Pour the batter into a bowl and let it rest for 30 mins.
Heat a pan over medium heat and melt a good amount of coconut oil on it.
Add a tbsp of batter for each pancake and cook them on low heat for a few minutes, until small bobbles appears on their surface. Then turn them around and cook them a few minutes on the other side. You might have to add a little more coconut oil when you turn them around, to make sure they don’t stick to the pan.
Enjoy with fresh fruits and nuts. They work very well with sliced banana, chopped hazelnuts, blueberries and maple syrup.
Notes
* If you use another plant-based milk than oat milk, you might want to add 5 g more sweetener to compensate for the natural sugar in the oat milk. ** For a low sugar version you can exchange the syrup with 10 g of erythritol or a few drops of liquid stevia.
Recipe by Dittechristina.com at https://dittechristina.com/vegan-moringa-pancakes/