Hello my lovelies, today I present to you a pancake recipe with a twist. Not just any ordinary pancake recipe but one with added kale to boost your daily consumption of veggies. This one is for the little ones, disguising vegetables in meals is a perfect way to encourage children to eat their greens.
Believe me they won’t know the difference and you’ll be laughing to yourself the next time your little pumpkin moans about how much they loathe; spinach, kale and green beans. Let’s keep this ingredient as our secret.
I’ve been making kale pancakes for a while now as an alternative to drinking a breakfast smoothie. It’s nice to switch things up and not become bored with the same old predictable breakfast. That’s where these vitamin enriched pancakes wind up as my new sidekick.
So the green monster pancake idea was ready to be tested, next stop was a healthy syrup. Coconut nectar is a brilliant low glycemic index sweetener but I wanted something abit different, something with a kick to it.
After foraging in the kitchen I found some pieces of unused ginger and BAM! an inventive idea came to the forefront of my mind – ginger syrup using coconut palm sugar, water and minced ginger – totally anti inflammatory and perfect for the winter season.
I will post the ginger syrup separately so my readers have access to it without having to search through this recipe time and time again.
I hope you enjoy this recipe as much as I did, c’mon let’s whip up some pancakes!
- 1 cup of buckwheat flour
- 1 cup of uncooked kale, stems removed
- 1 cup of almond milk
- ½ tsp of vanilla essence
- 1 large egg
- 1 tsp of baking powder (gluten and aluminium free)
- 1tsp of baking soda (gluten and aluminium free)
- Coconut oil for the pan
- Serve with ginger syrup
- Add all of the ingredients to a blender and pulse into a smooth consistency.
- Pre heat a crepe pan or a pan of your choice with some of the coconut oil on low to medium heat.
- Ladle the batter onto the pan, the batter won't be thick nor too thin, somewhat in between. Becareful not to use too much or the mixture will run, creating a thin crepe instead.
- Cook the first side until slightly brown and do the same on the other side.
- repeat the previous two steps and serve with the ginger syrup.