Fluffy Vegan Green Monster Kale Pancakes

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

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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 😉

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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)

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Instructions

1. First mix together the dry ingredients (spelt flour, baking powder, baking soda, cinnamon, and salt) in a bowl and set aside.
2. 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.
3. Then pour the green liquid into the dry ingredients and mix it well.
4. 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.
5. 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.
6. If the pancakes brown too fast, lower the heat.
7. This portion should yield about 15 pancakes. Enjoy o/

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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.

54917.9 g30.8 g0 g66.5 g8.4 g9.3 g

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