Savoury kale pancakes
Makes 460g (about 10 small pancakes).
- 60g curly kale
- 250ml water
- 1 chia egg (see below)
- 4 garlic cloves (crushed)
- 120g Unflavoured & 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, natural glaze or a Marmite drizzle.
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.