Kale pancakes
Easy blender pancakes. These are plant based so egg and milk free. Serve as savory or sweet.
Course Main Course
Cuisine scandinavian
Servings 4
Calories 180 kcal
- 4 kale leaves
- 1 cup whole grain wheat flour
- 2¼ cups plant milk
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon dried mixed herbs
- 1 teaspoon garlic powder
Wash the kale leaves and remove the stem, center part of the leave.
Put all ingredients in a high speed blender nd make to a batter. Make sure the kale is cut to small enough pieces.
Let the dough rest for at least 5 minutes.
Fry the pancakes at medium heat. Turn the pancake when the upside has firmed and the other side has gotten some color.
This amount of batter makes 4 big crepe-sized pancakes or 6 a bit smaller ones.
If you make sweet pancakes then use regular wheat four, at least half the amount, and change the garlic and herbs to vanilla sugar.