Makes 460g (about 10 small pancakes).
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.
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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