Kefir Kale Pancakes – They’ll Make You Green with Envy
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.
Fuss Free Pancakes
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.
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.
The Wonders of Kale
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.
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.
Spicy 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. Alternatively you could try this recipe for tomato sauce, which is packed with hidden veg and is pretty tasty too.
What a totally delicious meal for Meat Free Mondays with Jac at Tinned Tomatoes.
As 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.
Finally, these scrumptious savoury pancakes go to Shaheen at A Seasonal Veg Table for Eat Your Greens
Other kale recipes you might like
- Kale & apple cake with apple icing via Veggie Desserts
- Miso muffins with kale via Tin and Thyme
- Kale & walnut pesto via Supper in the Suburbs
- Kale soup via Fab Food 4 All
- Quick & easy dal with kale via Fuss Free Flavours
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these savoury kefir kale pancakes, I’d love to hear about it in the comments below or via social media. Do share photos on your preferred social media site and use the hashtag #tinandthyme, so I can spot them. For more delicious and nutritious recipes, follow me on Twitter, Facebook, Instagram or Pinterest.
Kefir Kale Pancakes. PIN IT.
Savoury Kale Kefir Pancakes – The Recipe
- 300 ml kefir , buttermilk or sour milk
- Large handful of kale (about 75g) - washed with excess water shaken off
- 100 g rolled oats
- pinch of sea salt
- 1 large egg (I used a duck egg)
- 150 g flour – half wholemeal spelt , half buckwheat (but most flours would do)
- 1 tsp baking powder
- ¼ tsp bicarbonate of soda
- 1 tsp turmeric
- good grinding of black pepper
- 1 tbsp coconut oil for frying
- 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.
- Add all the other ingredients except for the coconut oil and blitz for a further 20 seconds or until everything is well mixed.
- Place a non-stick frying pan on a medium heat and add a little of the coconut oil.
- 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.
- 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.
- Stack on a plate and put in a warm oven until all of the pancakes are cooked.
If you need the pancakes to be gluten free, ensure the oats and baking powder are gluten free.
If the batter is a little too runny, leave it to stand for half and hour and it should firm up.
Each batch of pancakes will take about 6 minutes to cook. The total cook time will depend on how big your pan is and how many pancakes you can fit into it.
Pancakes can be frozen and reheated in a toaster or a warm oven.
Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.
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. Thanks to my readers for supporting the brands and organisations that help to keep Tin and Thyme blithe and blogging. Opinions are, as always, my own.