Kale Chocolate Chip Pancakes
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.
Servings 12 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.