Savory kale pancakes

Makes 460g (about 10 small pancakes).

Ingredients:

• 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

Method:

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.