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Kefir Kale Pancakes – They’ll Make You Green with Envy

Kefir Kale Pancakes

We’ve had the worst year ever on our plot. Lack of time combined with mega numbers of pests including deer, has meant little survived. We do, however, have plenty of kale. When I found a big bag of kale in my veg box last week, I knew I had to up my game. The result was a big batch of these vibrant green kefir kale pancakes. Served with vegetable tomato sauce and fried halloumi, it made for a most delicious meal – several meals in fact.

When I make pancakes, I tend to churn out quite a few. Why make one meal when you can have two or more with very little extra effort? Pancakes keep well for a couple of days once cooked and can be frozen for longer storage. They can easily be reheated in the oven or popped into a toaster.

Kefir is a great ingredient to use in pancakes. It gives a lovely fluffy texture and reacts with the bicarbonate of soda to give a good rise. Once you start making your own kefir, there is plenty to go around. If you don’t have kefir, sour milk or buttermilk work well too. I made these kefir kale pancakes with buckwheat flour and rolled oats. This gives a nice flavour and makes them naturally gluten free. If you’d like to see what other pancake recipes I have on the blog, just click the link.

Kefir Kale Pancakes

I used my new Optimum G2.3 platinum series induction blender to blitz the kale and oats into the kefir. I then added the remaining ingredients and whizzed again, which made for a fast and easy way of making kefir kale pancakes.

Kale is packed full of nutrients: dietary fiber, calcium, potassium, vitamin E, vitamins C and B6, iron and magnesium to name but a few. It’s also easy to grow in the UK and is at it’s best in the autumn. We’ve grown several different types of kale over the years, but this year we only managed our perennial land kale. I saw some lovely varieties on a friend’s plot at the weekend, which has spurred me on to try something else next year. Adding kale to pancakes is also a fun way of getting some extra veg into fussy kids. 

Kale

As well as kale, I also added some turmeric and black pepper to the mix. I’m trying to get a daily dose of turmeric to ease joint pain in my knees. It seems to be working. Apparently black pepper helps turmeric to do it’s thing, so I added some of that too. Cinnamon is also a recommended addition, but rather than add this to the pancakes, I thought it would go better in the accompanying tomato sauce.

For the spicy tomato sauce, I fried an onion and garlic in olive oil then added some veg that needed clearing out: courgettes, mangetout and baby corn. I threw in a can of tomatoes along with a little harissa, cinnamon and tamari. The sauce was exceptionally good and married brilliantly with my kefir kale pancakes. A few slices of fried halloumi completed the meal. 

Kale Kefir Pancakes
Yields 16
Vibrant green pancakes packed full of nutrition that are naturally gluten free. They go wonderfully well with a spicy tomato sauce and fried or grilled halloumi slices.
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Prep Time
10 min
Cook Time
6 min
Prep Time
10 min
Cook Time
6 min
Ingredients
  1. 300ml kefir, buttermilk or sour milk
  2. Large handful of kale (about 75g) - washed with excess water shaken off
  3. 100g rolled oats
  4. pinch of sea salt
  5. 1 large egg (I used a duck egg)
  6. 150g flour – half wholemeal spelt, half buckwheat (but most flours would do)
  7. 1 tsp baking powder
  8. ΒΌ tsp bicarbonate of soda
  9. 1 tsp turmeric
  10. good grinding of black pepper
  11. 1 tsp coconut oil for frying
Instructions
  1. Blitz the kale, oats and salt with the kefir in a power blender until you have a smoothish and bright green batter. I used my Optimum G2.3 for 90 seconds.
  2. Add all the other ingredients except for the coconut oil and blitz for a further 20 seconds or until everything is well mixed.
  3. Place a non-stick frying pan on a medium heat and add a little of the coconut oil.
  4. Pour dollops of batter into the pan, making sure there is room for them to spread. How many you get in will depend on how big the pan is.
  5. Cook for about 3 minutes or until bubbles start to rise up in the batter, then flip over and fry for a further 3 minutes.
  6. Stack on a plate and put in a warm oven until all of the pancakes are cooked.
Notes
  1. If you need the pancakes to be gluten free, ensure the oats and baking powder are gluten free.
  2. If the batter is a little too runny, leave it to stand for half and hour and it should firm up.
  3. Each batch of pancakes will take about 6 minutes to cook
Tin and Thyme http://tinandthyme.uk/
Meat Free MondaysWhat a totally delicious meal for Meat Free Mondays with Jac at Tinned Tomatoes.

 

 

Cook Once Eat TwiceAs CT has been away, these kefir kale pancakes lasted me four days, so I’m also sending them off to Corina at Searching for Spice for Cook Once Eat Twice.

 

Eat Your Greens LogoI’m also sending this off to Shaheen at A Seasonal Veg Table for Eat Your Greens

 

Other kale recipes you might like

I use my Optimum Blenders for smoothies, spreads, sauces and even chocolate making. The post contains affiliate links. Buying through a link will not cost you any more, but I will get a small commission. This helps keep Tin and Thyme blythe and blogging. Opinions are, as always, my own.

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Comments

    • Leave a Reply

      Choclette
      5th November 2016

      Thanks Caroline. If it wasn’t for my super duper blender, I’d probably never have thought of it either.

  1. Leave a Reply

    Chris @thinlyspread
    4th November 2016

    Oh my goodness, these look amazing and THEN you add haloumi into the mix! So much temptation, I am indeed green with envy!

  2. Leave a Reply

    Camilla Hawkins
    4th November 2016

    Love these glorious and healthy little green pancakes, I bet kids who won’t eat greens would love them too:-)

    • Leave a Reply

      Choclette
      5th November 2016

      Yes, I think it’s the sort of thing kids would find so weird they’d eat it, but you never know.

  3. Leave a Reply

    Kate
    4th November 2016

    They look great! We love green pancakes here – my kids aren’t phased by them at all. I love the sauce you’ve added and it’s a lovely nourishing meal.

    • Leave a Reply

      Choclette
      5th November 2016

      But your kids are possibly not the norm Kate, they are used to green cake!

  4. Leave a Reply

    Becca @ Amuse Your Bouche
    4th November 2016

    Love the vibrant colour the kale gives these pancakes! And I totally agree with you about batch cooking – I always try to make enough for leftovers πŸ™‚

    • Leave a Reply

      Choclette
      5th November 2016

      It’s a fab colour and the pancakes tasted great. I actually had them 4 days on the trot and didn’t get bored at all.

  5. Leave a Reply

    Shaheen
    4th November 2016

    These pancakes have colour and oomf from the puffy aspect which I really like. I love kale its my favourite leafy green to eat, I am sorry I did not grown any this year, but like you the pests have been horrid this year, that I delib. cut down on the brassica family. Thank you for sharing with EatYourGreens, the round up will be up on the 1st December.

    • Leave a Reply

      Choclette
      5th November 2016

      Thanks Shaheen. Kale is brilliant because it’s generally easy to grow as well as nice to eat. I’m just crossing fingers we have a better growing year next year.

  6. Leave a Reply

    Sharon
    4th November 2016

    I really must have a go at growing kale next year. I’ve failed to grow any veggies so far (due to the amount of critters living in my garden) but kale sounds pretty hardy. My husband is addicted to kale smoothies so I’m sure he’ll be very grateful to have a free, home grown supply πŸ™‚
    Your pancakes look lovely by the way. My family loves spinach pancakes but I’ve never made them with kale before. Will definitely have to give it a try.

    • Leave a Reply

      Choclette
      5th November 2016

      Various critters ate pretty much everything we tried to grow this year, but despite the pigeons we’ve managed to harvest a fair amount of kale. Kale smoothies are a regular breakfast here too, but it’s always nice to have it in different ways and it worked brilliantly in the pancakes. Now, I shall have to try spinach πŸ˜‰

  7. Leave a Reply

    Dom
    4th November 2016

    such a glorious colour of green and such fat fluffy pancakes… have never used kefir before… am intrigued,

    • Leave a Reply

      Choclette
      5th November 2016

      Since we got back into kefir making, it goes into many things including cakes. It’s a brilliant ingredient and healthy too, of course πŸ˜‰

  8. Leave a Reply

    Nico @ yumsome
    4th November 2016

    They are such a glorious green!

    I must admit that I rarely think to use kale as an ingredient, probably because K and I both love it as a standalone veg (and we don’t have kids!) but I could be tempted to make these, just for the colour alone!

    • Leave a Reply

      Choclette
      5th November 2016

      We’re fans of kale too, but we do have quite a lot of it and it’s nice to ring the changes. Plus, as you say, green pancakes are just glorious πŸ™‚

  9. Leave a Reply

    Angie@Angie's Recipes
    4th November 2016

    I love these pancakes…healthy natural ingredients and the pancakes turned out so fluffy and awesome. A great recipe, Choclette.

    • Leave a Reply

      Choclette
      5th November 2016

      Thanks Angie. I can quite happily say, I was really pleased with these pancakes on all fronts πŸ™‚

  10. Leave a Reply

    Sarah James
    5th November 2016

    Love the colour of your pancakes Choclette & they look delicious too, so fluffy! I really like the idea of using kale, although our crop was wiped out by flea beetle this year. Might just have to buy some kale πŸ™‚

    • Leave a Reply

      Choclette
      5th November 2016

      Thanks Sarah. I’ve used various green powders in the past, but this was the first time I used real fresh kale and I was so very pleased with the result. I’ll be making them again and again from now on. I feel your pain re the kale. The wretched pigeons keep attacking ours, but at least we’ve managed to get some. Most of our crops this year were eaten by one pest or another, so we’ve had to stick to a veg box.

  11. Leave a Reply

    Corina
    7th November 2016

    These looks beautiful and I love the way they are served with the halloumi and vegetable tomato sauce. I have to admit that it’s a long time since I’ve bought kale as I seem to be the only one in our family who likes it so maybe I should try hiding it in a pancake. Thanks so much for sharing with #CookOnceEatTwice!

    • Leave a Reply

      Choclette
      8th November 2016

      Thanks Corina, it made a pretty scrummy meal – several in fact πŸ˜‰ Yes, try hiding the kale in pancakes, I’d be very surprised if your family didn’t like them.

    • Leave a Reply

      Choclette
      28th November 2016

      Kale used to be a much underrated green veg, so glad it’s profile has been raised in recent years.

  12. Leave a Reply

    Monika Dabrowski
    1st December 2016

    These pancakes look wonderful, so healthy and beautifully green! And I love the idea of using coconut oil to fry the in:)

    • Leave a Reply

      Choclette
      21st February 2017

      The colour of these pancakes are my favourite think Monika, but they did taste good too πŸ™‚

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