Happy Pancake day!!! In honor of pancake day this weeks post is a bit early, so that you can feast your eyes on these super Fluffy Vegan Green Monster Kale Pancakes and maybe also cook up a batch to enjoy on this lovely pancake day 😀 I mean how can a day called pancake day not be great 😀
As much as I love the pancakes themselves, I do love a great topping to top it all off 😀 The topping should preferably be a combination of something fresh, sweet, crispy, gooey, and nutty! So for this stack of Fluffy Vegan Green Monster Kale Pancakes I topped it off with some apple sauce, fresh apples and dry roasted macadamia nuts. All I can say is: YUM!!
IF you are thinking – I must make these pancakes right now! Then here is how you do it! First mix together the dry ingredients (spelt flour, baking powder, baking soda, cinnamon, and salt) in a bowl and set aside. Then add all of the wet ingredients including the kale (agave syrup, almond milk, olive oil, kale, apple sauce and apple cider vinegar) to a high speed blender and blend till you get a smooth green smoothie looking liquid. Then pour the green liquid into the dry ingredients and mix it well.
Add a little olive oil to a hot pan on medium heat, pour/place about two tablespoons of dough on the pan per pancake. Depending on the size of your pan you should be able to cook 2-4 pancakes at a time. Cook the pancakes for a few minutes until the bottom starts to slightly brown and the top of the pancake starts to set. Turn the pancake, and cook for a few minutes. If the pancakes brown too fast, lower the heat. This portion should yield about 15 pancakes.
Now stack them up, add your toppings and enjoy some pancakes 🙂 \o/
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Low Histamine Fluffy Vegan Green Monster Kale Pancakes without banana. Perfect for any pancake moment and an easy way to get kale in your kids 😉
Ingredients
- 1 1/2 cup spelt flour (ca. 250 g)*
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp cinnamon
- 1/4 tsp salt
- 3 tbsp agave syrup
- 1 cup almond milk*
- 1/3 cup (extra virgin) olive oil (plus a bit extra for cooking)
- 1 tsp apple cider vinegar
- 1 1/2 cup fresh kale, tightly packed (ca. 50 g)
- 3.5 oz apple sauce (100 g)
Instructions
- First mix together the dry ingredients (spelt flour, baking powder, baking soda, cinnamon, and salt) in a bowl and set aside.
- Then add all of the wet ingredients including the kale (agave syrup, almond milk, olive oil, kale, apple sauce and apple cider vinegar) to a high speed blender and blend till you get a smooth green smoothie looking liquid.
- Then pour the green liquid into the dry ingredients and mix it well.
- Add a little olive oil to a hot pan on medium heat, pour/place about two tablespoons of dough on the pan per pancake. Depending on the size of your pan you should be able to cook 2-4 pancakes at a time.
- Cook the pancakes for a few minutes until the bottom starts to slightly brown and the top of the pancake starts to set. Turn the pancake, and cook for a few minutes.
- If the pancakes brown too fast, lower the heat.
- This portion should yield about 15 pancakes. Enjoy o/
Notes
- I used 1/2 cup whole grain spelt flour and 1 cup fine spelt flour
- If you don’t tolerate almond milk, you can use any tolerated (plant) milk.
- The nutrition data is calculated based on 5 out of 15 pancakes.
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hi! What gluten free alternative to spelt flour would you suggest please? x
Hi Belle,
The only gluten free flour I have tried out in this recipe is oat flour, and I honestly didn’t really like it. So I can’t really give you a good answer at the moment.
For gluten free pancakes in general, you might want to check out Vegan8 or the minimalist baker. Or give my “Sweet Potato Pancakes with Oats” a try. If you use gluten free rolled oats, they are gluten free.
I wish you a lovely day,
Tania
The best pancakes, my two year old loves. Made 8 X’s! My go to
Hi Kate,
Thanks for the review 🙂 So happy to hear you and your two year old loves them.
Tania
Would love to make this . However I do not understand your measurements . My cups are all different sizes. I have large mugs and small tea cups. It should be so much better if quantities were all in metric..
I am finding it difficult to get low histamine recipes for us Europeans. I am somewhat irritated by strange terms like eggplant, lack of metric measurements etc.
Thanks for your consideration and love your website.