Pancakes and maple syrup are a breakfast classic. It’s my go to on lazy Saturday mornings with the family for the sweet fluffy texture that gets us all feeling nostalgia for our childhood.
Too much of a good thing can be bad for us, and unfortunately that means traditional pancakes. With me being health conscious, I want to make sure my family is able to enjoy delicious foods and still be healthy and nutritious!
This recipe calls for dairy free alternatives such as vegan margarine and almond milk. Coconut sugar provides a lower glycemic index than refined white sugar. Whole wheat flour replaces white flour, and a gluten free flour can be substituted as well! The moringa powder flavour is balanced quite nicely with the sweetness of the apples in these pancakes. The cinnamon apple topping replaces maple syrup.
Pinch of salt
½ Teaspoon ground cinnamon
1 ½ teaspoons Baking powder
1 Tablespoon vegan butter or margarine
1 Tablespoon all spice
1 Tablespoon Moringa Powder
4 Tablespoons of Brown or coconut sugar
2 Tablespoons Vegetable oil
1/3 cup canned pumpkin
3/4 Cup Almond milk
1 Cup Whole wheat flour
1 Organic apple, peeled
Samantha De La Riva:
Based out of Ajax, Ontario, Samantha is a mother, Registered Yoga Teacher, and currently studying Holistic Nutrition at the Nutraphoria School of Holistic Nutrition. Samantha’s passion for cooking and living a healthy lifestyle has led her to where she is now. She is on a personal mission to spread the joy of eating delicious, wholesome foods and to make this accessible to families everywhere. Samantha is excited to share her knowledge on supporting our nutritional needs through eating well and taking care of our body and mind inside and out
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