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.
Scrub the kale leaves under running water with your hands, squeezing and wringing it out as you go. Remove the stems and roughly chop.
Put the kale, eggs and milk in a blender or food processor and blend to make a liquid.
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.
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.
Keep your pancakes warm as you make the remaining pancakes.
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.