Delicious, nutritious, refined sugar free, allergy friendly, and green. What more could a health freak ask for in a pancake!
½ Cup Almond Flour
½ packet Stevia (or 1 Tbsp Maple Syrup)
½ packed Cup Kale, washed, dried and chopped
1¼ Cup Almond Milk
⅔ Cup Chickpea Flour
1 tsp Navitas Naturals Wheatgrass Powder
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 stevia (if you’re using dry stevia) in a mixing bowl.
3) Place almond milk, wheatgrass powder (if using), kale, and maple syrup or stevia (if you’re using wet sweetener) 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.
The dish an ingenious way of getting some green veggie power into a non-smoothie breakfast, and the good news for those who are squeamish about greens is that you can barely taste them!
Recipe and photo courtesy of Gena Hemshaw at Choosing Raw.