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Glutenfree, Good food on a budget, Lactose-free, Recipes, Side dishes, Vegan, Vegetarian, Veggies
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Egg-free green pancakes with lots of curly kale


I bought a whole bunch of curly kale the other day and have all sorts of ideas what to do with it. Here is a first recipe that works well for lunch or even as an appetizer? I give you egg-free green pancakes with lots of curly kale!

Making pancakes without eggs doesn’t have to be difficult at al. This time I use corn starch and oat cream that contains a lot of protein to get it going.
To get a hint of eggs, I added a pinch of Kala Namak, an exciting mineral-rich, black salt with lots of taste from sulfur. Make sure you don’t overdose the black salt and combine it with normal salt. It should just give an extra push to the pancakes! If you can’t manage to find the salt, no worries. You’ll be fine without as well!

Chickpea flour

Another fun thing is chickpea flour that I used for the topping. Chickpea flour combined with water becomes almost like a savoury custard. Something that I like to use in sauces, stews and pies.

Complicated ingredients?

Some tips for replacements if you can’t find any of the ingredients that I have used:
– Cant find any curly kale where you live or is the wrong season for it when you read the recipe? It can easily be replaced with spinach or chard. Or just skip it completely and combine the ready pancakes with a sweet topping as fruit or maple syrup.
– The yellow raisins I have chosen to give it a sweet but also fresh taste to it. Should you have difficulties getting hold of it, replace with black raisins or currants.
– The pecan nuts can be substituted with roasted pumpkin seeds for a nut free version of the dish. The possibilities are endless!

The green pancakes are good both warm and cold and can be prepared the day before.


Enough talking, here we go!

Egg free green pancakes

Gets about 20 small pancakes (like on the picture)

1,5 dl/ 155 grams of homemade oat cream of gluten-free oats (see recipe here)
1,5 dl / 145 grams of cold water
1 tablespoon of neutral oil (coconut, sunflower or canola)
3 tablespoons / 25 g cornstarch
1,5 dl / 85 grams buckwheat flour
A pinch of grounded white pepper
A pinch of grounded nutmeg
A pinch of (sea)salt
A tiny pinch of Kala Namak (black salt)
30 grams of finely cut curly kale without the hard nerve in the middle
Oil for frying

How do I do it?
1. Measure the oat cream and water in a high mixer bowl. Add the remaining ingredients except the kale. Mix everything with a hand blender until you have a smooth batter.
2. Wash the kale carefully and make it dry. Separate the leaves from the hard nerve in middle and discard it. Shred the leaves finely and add it to the batter. Mix well until you get a nice, light green batter.
3. Prepare a griddle with some oil. Make sure the pan is hot, and then distribute about 1,5 tablespoon in each griddle. Fry on both sides until you have nice, firm and cooked through pancake. When the pancakes are done, they should be almost crunchy. Place them on a plate while preparing the topping.

Curly kale topping

2 large yellow onions (about 150 grams), sliced
100 grams of forest mushrooms, sliced
70 grams of finely shredded green kale (without the hard nerve in the middle)
5 tablespoons of water
1/4 star anise
2 cloves
Salt and pepper
A neutral oil for frying (coconut, sunflower or canola)
1 tablespoon of chickpea flour
~ 1 cup of  water
1 handful of yellow raisins, cut in half if they are very big
1 handful of pecans

How do I do it?
1. Slice the onion and the mushrooms. Add the onion to a deep-frying pan with a bit of oil. Fry on a low heat for about 5 minutes. Add the sliced mushrooms and cook further for another 5 minutes. Add the spices.
2.Wash the kale carefully and make it dry. Separate the leaves from the hard nerve in middle and discard it. Shred the leaves finely and add them to the pan with the onions and mushrooms. Fry on medium heat. Dilute with water if needed to avoid burning. Stir occasionally. When the cabbage is soft but with a bite, its ready. Pick up the two cloves and star anise. They are nasty to get in your mouth later!
3. Mix the chickpea flour and water in a small bowl. Pour the mixture over the vegetables and sprinkle the chopped pecans and raisins in the pan. Stir well and cook further a minute or two to thicken the sauce. Add more water if needed. Ready!
4. Serve your green pancakes topped with the curly kale. If you like it pretty, decorate with an extra pecan plus a half yellow raisin on top of each pancake. Enjoy!

These recipes are free of egg, gluten, lactose, milk protein and refined sugar.

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