This week we are on the letter K for Meatless Mondays from A to Z and K is for Kale.
I love kale and use it all the time. Usually, I saute it on the stove top with some balsamic vinegar and red wine vinegar and add some nutritional yeast, and maybe some garlic and onion powder. Then, I eat it either straight from the pan as a side dish or maybe mix in some chickpeas and/or tempeh to make it more of a meal.
I also add kale to smoothies a lot. So this week I wanted to try something different. I decided to add kale to my pancakes! This is actually something I have been meaning to do since the summer, except using spinach instead of kale, which of course works too! In fact, the original recipe calls for spinach. Feel free to try this recipe with kale or spinach, I personally think kale has a bolder flavor though so if you are hesitant in adding greens into your pancakes you may want to try the spinach first. I know green pancakes might not look the most appetizing, but trust me these are delicious!
This recipe was adapted from here:
- 1/4 cup GF bisquick*
- 1 scoop protein powder* (I used Sunwarrior Blend Vanilla where 1 scoop equals 21g)
- 1/2 teaspoon baking powder
- 3/4 cup almond milk, divided
- 1 cup packed kale
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon mint extract
- 1 flax egg
- 1 tablespoon chocolate chips
- In a medium bowl, combine bisquick, protein powder, and baking powder and whisk together.
- In a blender, add 1/4 cup almond milk, kale, vanilla extract, and the mint extract. Process until the kale has broken down.
- Pour the kale mixture into the dry ingredients. Add the flax egg and stir to combine. The batter will be very thick. Add more almond milk if the batter is too thick starting with 1/4 cup and possibly adding the extra 1/4 cup. (Mine needed a total of 3/4 cup almond milk to reach a pancake consistency, but this can vary depending on the type of flour/protein powder you use.)
- Pour batter by 1/4 cup onto a hot griddle over medium-low heat. Add a few chocolate chips to the top of each pancake and cook until lightly golden on each side.
Based on using GF Bisquick, original Silk PureAlmond Milk, and Sunwarrior Blend Vanilla Protein Powder, this entire batter yields approximately 349 calories and 24g protein
Update: I recently made these Mint Chocolate Chip Protein Pancakes as waffles!!! I followed the exact same recipe, except instead of using GF Bisquick, I used buckwheat flour and I used spinach instead of kale. Once the batter was prepared, I just poured it into my waffle maker and made 2 medium sized waffles! It was so much easier to make these as waffles instead of pancakes since the waffle maker cooks them for you and you don’t have to worry about doing any flipping.
Based on using buckwheat flour instead of GF Bisquick, the entire recipe for the waffles yields approximately 357 calories and 25g protein.