Protein packed kale blinis

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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