Savory kale pancakes

Makes 460g (about 10 small pancakes).


  • 60g curly kale
  • 250ml water
  • 1 chia egg (see below)
  • 4 garlic cloves (crushed)
  • 120g Unflavored & Unsweetened Huel
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tsp mixed herbs
  • Pinch of pepper
  • Pinch of chilli flake


In a blender, blend the kale and water. Add the chia egg and garlic. Set aside.

In a bowl, mix the dry ingredients together.

Add the blended wet mixture to the dry ingredients. Stir through to form a batter.

Let the batter sit for 5 minutes to thicken. Place a lightly oiled, non-stick frying pan over a medium heat.

Using ¼ cup portions for 10 small pancakes or ½ cup portions for 5 large pancakes, ladle the batter into the pan.

Once golden underneath, flip the pancake over and cook for a further minute or until golden and cooked through.

Serve with caramelised red onions or natural glaze.

To make chia eggs

For each egg, combine 1 tbsp of ground chia seeds and 3 tbsp of water.

Stir well, and place in the fridge to set for 15 minutes.

After 15 minutes, the result should be a sticky egg-like substitute.



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