Gluten Free · organic food · Paleo · recipes · sugar free

Super Yummy Organic Sprouted Kale Pancakes Made Easy in The Blender

Sprouted Kale PancakesThose who have followed me for a while or in real life know that I love #GettingCrazyWithKale
I love all my leafy greens but kale is so packed with nutrition that I always try to incorporate more of it in our diet. From smoothies to stews, soups and frittatas, kale is delicious in just about anything.

As a mom it is very important that my kids get in a good amount of raw fruits and veggies each day in addition to other nutrient dense meals but thsi isent always possible especially when you are low on energy.

Over the last 15 years this chef mama has served up some crazy meals while trying to create the perfect recipe. Most of the time when I am rushing to make something is when I create a masterpiece and these pancakes are an example of what you can create on a whim with some creativity and a blender.

Picky kids have approved the taste and these yummies make an amazing treat for school on Dr. Seuss day. Instead of green eggs and ham let’s serve up green pancakes and jam. Make em grain free, gluten free, vegan or just plain ole organic. Sky’s the limit with these.

For the record, you can use any flour you like but as far as nutritional value is concerned, sprouted flours are on my list of favorites along with plantain flour and yucca flour. Some research points to fact that sprouted grains are higher in vitamins, enzymes and carotenoids when compared to regular grains. The sprouting process seems to make them more digestible than unsprouted grains. Interestingly, some people who are gluten intolerant can eat sprouted grains and fermented grains with no reaction. Although I do not recommend this if you have a serious gluten allergy it is worth looking into and researching.

In our home we are mainly grain free but we do indulge in a sprouted or fermented grain dish a few times a year as a treat. We also eat rice and sprouted legumes a few times a month making sure they have been soaked for 48 hours and cooked in broth and a good animal or plant based fat.

What I have discovered in my health journey is that I can tolerate many foods when prepared the right way and paired with the right sides.

If you are avoiding grains due to gut permeability or autoimmune disease you can make this recipe by using almond flour, coconut flour, plantain flour, sweet potato flour or yucca flour; but if you just don’t care you can use any organic pancake mix and just call it a day, lol.

You Will Need

📌a blender (I use my Vitamix)
📌1.5 cups of coconut milk, almond milk or water
📌1 cup of frozen organic kale
📌½ cup of frozen organic spinach
📌½ cup of sprouted oat flour (or almond flour or sweet potato flour)
📌½ cup sprouted millet flour (or yucca flour)
📌2 Tbsp. coconut flour
📌2 Tbsp. tapioca flour
📌1 Tbsp. alcohol free vanilla extract
📌3 Tbsp. coconut sugar (omit if following a sugar free diet or use a few drops of stevia)
📌3 organic pastures eggs (2 tsp chia seeds for vegan)
📌1 tsp organic almond extract

Optional ½ tsp aluminum free baking soda

Place the liquid of choice in the blender and add in the frozen veggies. Blend until smooth then slowly add in the rest of the ingredients. Batter should be thick but pourable. Add more liquid if needed to compensate if using other flours.
In a cast iron or non-stick skillet add 2 tsp of grass fed butter, coconut oil or avocado oil. Once fat is heated add small scoops. Let cook on medium heat for about 2 minutes on each side flipping each pancake twice.
Stack them up and serve with fresh fruit and a drizzle of pure maple syrup or coconut nectar.

May you and yours be blessed!

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