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YIN, MORINGA, SHATAVARI INFUSED PANCAKES


Filled with adaptogenic goodness, these pancakes are a great weekend recipe. Stack them high and layer with coconut yogurt, add your favorite toppings and enjoy!
These are truly amazing! So light, fluffy and creamy! Made with two different complimentary types of pancakes: one batter using the Sun Potion Yin Power adaptogen blend, and the other using Sun Potion Moringa leaf powder to create this two toned, double power plant based pancake stack!
 
The pancakes have been filled with a Moringa and Shatavari infused coconut yogurt complete with seasonal red currants and a pinch of Moringa powder to plate! You can substitute the fresh currants with dried currants, or with another fruit of choice during the fall and winter seasons.
 
Feel free to get creative with your own toppings, don't be shy, I highly recommend adding your favorites as the subtle flavor of the Moringa is the perfect complement to many brunchtime delights...

 

Balancing Yin Power, Shatavari, Moringa Pancakes

Serve Est. 2-4
Dish Type. Breakfast / brunch

Vegan. GF

 Ingredients

pancakes

1 cup GF Flour 

1¼ cup almond milk 

2 tbsp. maple syrup 

1 tbsp. Sun Potion Moringa

1 tbsp. Sun Potion Yin Power 

1 tsp. vanilla bean extract

1 tbsp. baking powder

1-2 tsp. apple cider vinegar or lemon juice 

Pinch sea salt

 

 Method

pancakes

Combine flour, baking powder & salt in a bowl. 

In a separate bowl mix the almond milk, maple syrup, vanilla and apple cider vinegar and leave for around 5 minutes. 

Add the combined wet ingredients into the dry mix, stir until a smooth batter is achieved and allow the batter to rest for 5 further minutes.  

Separate the batter into two and in one mix in the Sun Potion Yin Power and the other mix in the Sun Potion Moringa leaf powder.

Pour approximately ¼ cup of batter into a non stick pan on medium heat and fry on both sides for 2-3 minutes.

Repeat this process until you have used all of the batter.

 

Coconut Moringa Shatavari Infused Yogurt

 Ingredients

1 cup homemade or store bought coconut yogurt (I used Coyo coconut plain yogurt)

2 tbsp. maple syrup

1 tbsp. Sun Potion Moringa

4 drops Sun Potion Shatavari Elixir

¼ tsp. vanilla bean extract

1 tsp. lemon juice

 

Method

Combine all the ingredients into a small glass bowl and whisk until completely smooth.

 

 Toppings

1 cup fresh seasonal red currants (substitute with dried fruit of choice in colder months)

½ cup toasted coconut flakes

Pinch of Sun Potion Moringa

 

Kelly Mason

Plant based chef, yoga teacher and artist.  

My experience as both a chef and yoga instructor has extended worldwide working on various projects in Melbourne, Australia; Goa, India; Manchester, UK; Madeira, Portugal; and California, USA however I am now based back in the UK offering my services of Plant based culinary… 

After falling head over heels in love with the practice of Yoga back in 2014 I completed my 200 hour yoga teacher training (Wise living yoga academy, Chaig Mai, Thailand) followed closely by my 40 hour ashtanga training with David Swenson (Space at the mill, Manchester, UK) before spending time in Melbourne City teaching across a number of beautiful high-end studios however after I reached a peak in my teaching career I felt like my new insight into conscious living and more specifically in conscious cuisine had led to a further desire to create delicious plant-based cuisine.

In 2017 I moved to California and It was here that, after some research, I found the renowned Matthew Kenney Culinary school located in Venice beach, Los Angeles - It was here that I trained extensively in the fundamentals of raw and plant-based cuisine and nutrition. My thirst for knowledge, as I was still only in my late twenties, was still at its peak so Immediately after, once I qualified as a vegan chef, I traveled to Mumbai, India, to complete my advanced 900 hour yoga teacher training (The yoga institute). 

By 2018 I returned to India and began living in North Goa where I ran a coffee shop on Ashwem beach specializing in vegan superfood lattes and plant based desserts, taught daily yoga classes at a beautiful retreat space while furthering my own personal practice. I spent some of my spare moments conducted plant based culinary workshops and it was here in Goa that I began my journey into plant based recipe developments, food styling and food photography working and collaborating with a number of plant based and conscious food brands including; Mason & Co chocolate, of course Sun Potion, La Cold Press, and Hempika. 

Since arriving back to the U.K in the summer of 2020 due to the pandemic I have continued my work in conscious cuisine offering private & intimate bespoke dining experiences, training and courses in the fundamentals of plant based cuisine. I have continued to work with conscious brands on a number of recipe developments and am currently the Head Private chef at the renowned, 5* and multi award-winning retreat space Yeotown based in Devon, UK. I am the Yeotown culinary director at the new retreat space located on Madeira Island, Portugal and for their Sussex Gardens restaurant where, in early 2022 will begin leading their monthly conscious supper clubs.