Perfect for Sunday meal prepping, these Lemon Moringa Waffles are freezer friendly, so you can enjoy them any day of the week. All you have to do is thaw and enjoy!" />

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Freezer Friendly Lemon Moringa Pancakes

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 9-10 Belgian waffles; depends on your waffle iron
Perfect for Sunday meal prepping, these Lemon Moringa Waffles are freezer friendly, so you can enjoy them any day of the week. All you have to do is thaw and enjoy!

Ingredients:

For the Waffles:
5 large eggs
2/3 cup water
3 Tablespoons grapeseed or vegetable oil
2 Tablespoons fresh lemon juice
1 Tablespoon lemon zest
1 box Simple Mills Pancake and Waffle mix
2 Tablespoons moringa powder
2 teaspoons tapioca flour or arrowroot starch
 

For the Lemon Yogurt Sauce:
1/3 cup plain Greek yogurt, or your non-dairy yogurt of choice
1 ½ Tablespoons fresh lemon juice
1 Tablespoon of water (omit if using thinner, non-Greek yogurt)
Salt and pepper to taste

 

For the Garnish:
Chopped scallions
Sliced baby cucumber
Sliced grape tomatoes

Instructions:

PREHEAT your waffle iron.
WHISK in a large mixing bowl, the eggs, then whisk in the water, oil, lemon juice and lemon zest.
STIR in the Simple Mills pancake and waffle mix, moringa powder, and tapioca or arrowroot.
GREASE lightly the plates once your waffle iron is pre-heated
POUR batter into the iron and cook according to the manufacturer’s instructions.
COOL completely, then stack in an airtight container. Separate each waffle with a piece of wax paper or parchment paper.
COVER and freeze until ready to eat.
THAW the waffles on the countertop, or microwave them in a heatproof container.
MAKE the sauce by whisking all of the ingredients together until smooth.
DRIZZLE slightly cooled waffles with lemon yogurt sauce and garnish with a sprinkle of scallions, cucumbers, and tomatoes to serve.