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Recipes » Breakfast » Kale Pancakes
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Kale Pancake 1

1 ½ cups oat flour

1 tsp baking powder

½ tsp baking soda

1 tsp apple cider vinegar

Pinch of salt

2 cups kale, stemmed and chopped

1 ½ cups unsweetened plant-based milk

2 flax eggs (see tips)

3 pitted dates

1 Add all ingredients to a blender. Blend until smooth and creamy. You may need to stop the blender and scrape down the sides to incorporate all the flour.

2 Heat a large skillet over medium heat. For each pancake, pour ¼ cup of the batter onto the skillet. On a large skillet, you should be able to fit 2–3 pancakes at a time.

3 Cook each pancake until bubbles appear on the surface and the edges become slightly matte. Flip and cook for another minute, or until golden brown. Repeat with remaining batter.

4 Garnish with sweet or savory toppings of your choice and enjoy!

1 flax egg = (1 Tbsp ground flax seeds + 3 Tbsp water).

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