In honor of St Patrick’s day, we made green pancakes today! Briefly I considered the easy way – green food dye (yikes!) but my husband talked me out of it quickly! He suggested kale. Genius!
Making these pancakes green was easy! I cut the stems off 4 kale stalks, threw them in my food processor, and processed until they were as small as possible. Then I added 1 cup coconut milk from the 2 1/4 cup liquid needed to my food processor, and pulsed until the liquid turned green. I could have strained it at this point, but decided the bits of kale were a healthy addition!
I then followed my gluten free pancake recipe the same as usual. (recipe in link and also below)
Happy St Paddy’s Day all!!!
4 Stalks of Kale, stems removed
1 C Brown rice flour
1/2 C Sorghum flour
1/2 C Potato starch
1 Tablespoon Tapioca flour
1 Teaspoon Xanthan gum
2 Tablespoons Sugar
1 Tablespoon Baking powder
1/4 Teaspoon Salt
2 1/4 Cups So Delicious Coconut milk
3 Tablespoons Earth Balance buttery spread, melted, plus more for pan frying
Puree the kale in a food processor. Add 1 cup of coconut milk to the kale mixture and pulse until the milk turns green, 2-3 pulses. Mix the dry ingredients in an electric mixer. Add the kale and coconut milk mixture, the rest of the coconut milk, and melted butter. Blend well. If the batter looks too thick, add another 1/4 cup of coconut milk. Heat a wide frying pan over medium heat, and melt a little Earth Balance spread. When spread starts to bubble a bit, ladle batter onto pan. Flip pancakes when bubbles appear on top, and bottom starts to brown lightly. Remove from pan before over-cooking, and allow to cool for a few seconds. Yum!