This recipe is so easy to make, there literally is no excuse! Also, if you want to be sure your kids will eat their veggies, this is a winner! You can use the pancakes as appetizers with a topping of your choice or just as a snack or even for breakfast or lunch. When I made these the other day, I had to make extras because everyone was running in and out of the kitchen snacking, and I needed enough for a dinner appetizer. But hey, that means my kids got their greens in that day!
5 large organic eggs
2 large handfuls of defrosted kale*
1/2 cup / 1 deciliter of almond flour
1 1/2 tsp of baking powder
Salt and pepper to taste
Olive oil to fry
Add all ingredients to a blender and fry the pancakes for a minute on each side on medium-high heat. Enjoy!
*Tip: You can use spinach instead of kale if you prefer. I generally like to add some sort of topping to mine, so in the picture below I have made a simple beetroot-apple salad with diced, cooked beetroot and diced apples covered in about a cup of plain vegan yoghurt (use any kind you like), salt, pepper and a tsp of Dijon mustard. It’s colorful, healthy and just looks so decorative!
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