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filled kale pancake

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

Ingredients
  

  • 4 kale leaves
  • 1 cup whole grain wheat flour
  • cups plant milk
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon dried mixed herbs
  • 1 teaspoon garlic powder

Instructions
 

  • 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.

Notes

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.  
Keyword vegan