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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



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




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


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



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



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

Kelly Mason is a Plant based chef, 1140 hr Yoga teacher and artist. Over the last 6 years she has worked on a number of wellness projects in Melbourne, California, UK, Portugal and India. 

During 2017 she moved to Orange County, Southern California and began her training in Raw and plant based cuisine and nutrition.  She has since collaborated on a number of 5 star Multi award winning wellness and health retreats both nationally and internationally and is currently working as Personal wellness chef in Notting Hill for a private clientele. She is a conscious recipe developer for a number of transformational superfood and adaptogen brands including Sun potion, LA cold pressed, Mason & Co chocolate, Hempika and Supernova living and has features of her cuisine in Cheshire life, Cheshire living and Vegan life magazine.