Vegetables in Your Pancakes?
This recipe is my new favorite– green pancakes!
Give yourself and your families a serious boost on Sunday morning, or any morning with these protein, fiber, and mineral packed pancakes! (and they’re gluten, soy, and dairy free too!) The green color is vibrant, but the best part is you really don’t taste that "green" taste.
The original recipe is from Navitas Naturals and here’s my slightly modified version after a few taste testing mornings.
Ã‚Â½ Cup Almond Flour
Ã‚Â½ packet Stevia (or 1-2 tbs. agave syrup)
Ã‚Â½ packed Cup Kale, washed, dried and chopped
1Ã‚Â¼ Cup Almond Milk
€¦â€ Cup Chickpea Flour
1-2 tsp wheatgrass powder
dash of salt & dash of cinnamon
2 tsp Baking Powder
1 Tbsp Flax Meal + 4 Tbsp warm Water
1) Mix together flax meal and warm water, and set aside.
2) Mix together the flours, salt, baking powder, and cinnamon in a large bowl.
3) Place almond milk, wheatgrass powder (if using), kale, and agave syrup or stevia into a high speed blender and blend till smooth. Pour this mixture, along with the flax egg, into the dry ingredients, and mix to form a smooth batter.
4) Heat a skillet on medium high. Pour pancakes out by 1/4 cup measurements onto the skillet. When you see bubbles form on top, gingerly flip them, and cook till the bottom is golden brown. For a crispier cake, use coconut oil spray from Trader Joes for coating your skillet.