Gluten-Free Kale Pancakes

Gluten-Free Kale Pancakes

Who can resist kale pancakes??  *There is an option below to make these dairy free as well!*

I was doubtful these green kale pancakes were going to pass my pancake taste test.  This is mostly because I usually make either buttermilk or sourdough pancakes…when I make them.  These are quick to make and simply yummy!  Cook them on lower heat to retain the pretty green color.  Move over green eggs and ham!  Make room for the king of greens–KALE!

I am on a mission to get more vegetables, especially dark leafy greens, into my morning routine.  As a result, I wanted to try something different.   I also wanted a gluten-free option.  So the idea of adding kale to a pancake batter intrigued me.  I served them to my husband and got a big thumbs up.  Now, if they get his approval, I know I’ve got something worth sharing!

Try these and please rate the recipe!

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Gluten-Free Kale Pancakes
These sweet kale pancakes are sure to please even the pickiest eaters young and old. Since the kale is whirled in a blender, you don't even know that 1 cup of packed kale even exists. Try them for yourself and tell me what you think.
Kale pancakes taste as good as they look!
Votes: 2
Rating: 5
You:
Rate this recipe!
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Course Breakfast Dishes, Few Ingredient Dishes, Gluten-Free, Healthy, Quick & Easy, Vegetarian
Cuisine American, Healthy
Prep Time 5 minutes
Cook Time 10 minutes
Servings
pancakes
Ingredients
Course Breakfast Dishes, Few Ingredient Dishes, Gluten-Free, Healthy, Quick & Easy, Vegetarian
Cuisine American, Healthy
Prep Time 5 minutes
Cook Time 10 minutes
Servings
pancakes
Ingredients
Kale pancakes taste as good as they look!
Votes: 2
Rating: 5
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Scrub the kale leaves under running water with your hands, squeezing and wringing it out as you go. Remove the stems and roughly chop.
  2. Put the kale, eggs and milk in a blender or food processor and blend to make a liquid.
  3. Combine the flour, sugar, baking powder, ground flaxseed (omit if making dairy free--below) and chia seeds in a large bowl. Pour the kale mixture into the dry ingredients, a little at a time, and whisk it to create a smooth batter.
  4. Heat your pan or griddle to about 300 degrees. Use a spoon or pour the batter into the heated pan or griddle. I use a lower heat to retain the bright green color of the kale. Once you see bubbles forming, flip each pancake over until cooked through and golden brown around the edges.
    You can retain the bright green color by cooking on lower heat setting.
  5. Keep your pancakes warm as you make the remaining pancakes.
    Cook on low heat to retain color.
Recipe Notes

There you have it! Green pancakes!

Notes:

  • You can make these dairy free by leaving out the eggs and using: 3 Tbsp ground flaxseeds and 1/3 cup warm water.  Combine the two and set aside to gel.  This takes the place of the 3 eggs.
  • Serve these with your favorite nut butter, dairy butter, or vegan spread instead of a syrup.
  • Add blueberries, apple chunks or other fruit to the batter.These are great by themselves.
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