These pancakes have a great blend of flavours, take 10 minutes to make, and are full of nutrients. The kale is rich in vitamins and minerals, the eggs and seeds loaded with protein. Great for a light lunch, supper, or post-run boost.
Ingredients (serves 2)
- item 80g kale
- item Juice of ½ Lemon
- item 2 eggs
- item 50g gluten-free flour (or brown rice flour)
- item 200ml of your choice of milk (diary, soy or almond)
- item 1 tsp baking soda
- item Tribe Fire Seeds (1 pod)
- item Coconut oil for cooking
- item Parma ham (optional add on)
- item 50g soft goats cheese (optional add on)
- Blend the raw kale with a squeeze of lemon juice. Add a dash of water if needed to ensure the kale blends.
- In a large bowl, mix the blended kale with the eggs, flour, baking soda and milk. Mix well and season with salt and pepper.
- Heat 2 teaspoons of coconut oil in a frying pan, and pour in kale pancake mix to create a couple of pancakes. Cook for about 2 minutes on each side. Carefully remove from the frying pan and store in the oven on a low temperature whilst the remainder are cooked. Repeat process to make either 6 small pancakes or 4 bigger pancakes.
- If you’re feeling indulgent, add some goats cheese or Parma ham. For the goats cheese, melt 80g in a pan until creamy and pour over the pancakes whilst still hot.
- Top with Tribe Fire Seeds