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/

Fluffy Vegan Green Monster Kale Pancakes

Author: Tania Surrow Larsen - The Histamine Friendly Kitchen
Prep Time: 5 min
Cook Time: 25 min
Total Time: 30 minutes
Yield: 15

Description

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/