Vibrant Green Kale Chocolate Chip Pancakes that are just the right amount of sweet, with an ever-so-slight green flavor that serves as a reminder you’re getting your vitamins in.
Before I whipped these up, I hadn’t had pancakes in months. Since I had been ramping up my workouts lately, I was completely against the thought of having pancakes. BUT I figured if I add in some greens some how some way, I wouldn’t feel so guilty about making some. Conveniently enough, my best friend came over who had an intense craving for chocolate and I had some vegan chocolate chips left over in the freezer. Yay! What better way to meet both of our needs than to whip up some Kale Chocolate Chip Pancakes!
I used my Whole Wheat Pancake Recipe. The only difference was that I used Spelt flour instead of whole wheat flour. As for the Kale I used a Kale/Spinach mix and blended it up with my milk and vanilla before I added it in with my dry ingredients.
As per my Whole Wheat Pancake Recipe ,simply mix the wet ingredients in with the dry while being careful not to over mix. Leave the batter alone for about 5 minutes-important step if you want fluffy pancakes! For a buttery, delicately crispy crust, I used a small amount of vegan butter in the skillet before scooping in the batter. Now, scoop the batter in the pre-heated skillet ¼ cup at a time, cook for 2-3 minutes, flip them over, then cook other side until golden brown. Lastly….repeat until the batter is all gone.
Ok, enough chatter for me. Now, GO MAKE THESE PANCAKES! When you do, tag me on Instagram. I love to see peeps recreate my recipes:)
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More Breakfast Recipes from That Green Lyfe Kitchen
High Protein Berry Smoothie Bowl (macros included)
Loaded Peanut Butter Acai Bowl
Recipe
Kale Chocolate Chip Pancakes
Ingredients
- 1 cup spelt flour or other flour of choice
- 1 cup loosely packed Kale and/or Spinach
- 1 tablespoon baking powder
- ¼ teaspoon salt I used pink himalayan salt
- 1 cup + 2 table spoons cashew milk or other plant-based milk of choice
- 2 tablespoons melted coconut oil
- 2 tablespoons coconut sugar or cane sugar
- 1 teaspoon pure vanilla extract
- ¼ teaspoon cinnamon
- ½ cup vegan chocolate chips
- Additional oil to grease your pan/skillet, if necessary
Instructions
- Pre-heat skillet over medium-low heat. If using an electric skillet heat it to 350 degrees Fahrenheit.
- In a mixing bowl, whisk together (dry ingredients) flour, baking powder, salt, coconut sugar, and cinnamon then set aside.
- Blend together your greens, milk, and vanilla extract.
- Next, pour all wet ingredients in with the dry ingredients. Stir just a little, then add in melted coconut oil. Mix until combined. DO NOT overmix as pancakes will be tough. (Batter should have only a few remaining lumps). Now, fold in your chocolate chips. For fluffy pancakes, let batter sit for 5 minutes.
- Meanwhile, check the heat of your cooking surface. You'll know that the surface of the pan is hot enough to start cooking your pancakes when a drop of water sizzles on contact
- If necessary or desired, lighty oil, spray or butter your cooking surface. (I used a small amount of soy-free vegan butter)
- Using a ¼ measuring cup, scoop batter onto your cooking surface. Cook for 2-3 minutes or until tiny bubbles form on surface of the pancake. then flip and cook the opposite side for 1-2 minutes or until golden brown.
- Repeat the previous 2 step with the remaining batter. Serve immediately or keep warm in a 200 degree Fahrenheit oven.
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