Kale Pancakes

November 18, 2016 By: Comments
Tagged: Healthy Healthy. Healthy Breakfast Healthy Breakfast. Flour Flour. Vegetables Vegetables. Breakfast Breakfast. Kale Kale. 30 Minutes or Less 30 Minutes or Less. Pancakes Pancakes. Breakfast & Brunch Breakfast & Brunch. Onions Onions. Eggs Eggs. Stovetop Stovetop. Food Lion Food Lion. Pancakes Waffles Pancakes Waffles.
7 minutes
15-20 minutes
Want a fun way to turn kale into a main course or appetizer? This recipe could convince anyone that greens are a great thing to eat. Feel free to change the topping. This one stems from the pancakes Japanese origin.


Select ingredients:


  1. Whisk the eggs and broth together briefly, just until mixed.
  2. Mix in the flour and then stir in the vegetables. You won’t need any salt unless you use an unsalted broth. Dashi and chicken broth are naturally salty.
  3. Heat a teaspoon of oil in a large frying pan.
  4. Pour ½ of the batter into the pan and smooth the batter into a circular pancake. The thicker it is, the longer it will need to cook.
  5. Place the lid on the pan and cook for 5-10 minutes or until golden brown. Flip the pancake and cook the other side with the lid on. Place on a plate and cook the other half of the batter.
  6. Mix together the tamari, honey and mayonnaise and drizzle over the pancake.