A fellow intern at the Borner Farm Project introduced me to these gloriously healthy pancakes. I’ve never met someone more enthusiastic about greens, particularly raw kale. Yet even her passion and finesse with a blender was not enough to get me hooked on green smoothies… I’ve just never been able to get into them, or smoothies in general. These pancakes, on the other hand, appeal to the carbaholic in me, and are a whiz to whip together from a few simple, healthy ingredients. Equally fitting for any meal, their subtle flavor pairs perfectly with sweet and savory toppings alike. (I served them for dinner tonight with chana masala). I suspect these just might become a staple in my diet.
Kale is sweet after the first brush of frost in the fall, but if tends to turn bitter as the plant matures or in hot weather, in which case, you may want to add a bit of something sweet to counteract the bitterness. I bet they would also be great with hot pepper jam or relish!
1 1/4 cup whole wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
Black pepper, to taste
1 1/2 cup water
Kale leaves, stems removed (I recommend 4-6 large or 10-12 small Dino kale leaves)
1 tablespoon olive oil
1-2 teaspoons flax seed meal
Whisk together dry ingredients in a medium bowl. Tear kale into pieces and blend with water, oil, and flax seed meal, then mix into dry ingredients. Beat in an egg. Heat and oil a skillet over medium-high heat, then pour batter by the 1/4 cup and cook a few minutes on each side until firm and tan or lightly golden on each side. Yum!