Pancakes are one of the most versatile foods out there, Savoury or Sweet, its really up to how you like it. The earliest known pancakes were made about 12,000 years ago from ground grains and nuts, mixed with water or milk and were cooked on hot stones. Technically they were vegan from the start! Before baking soda was invented, cooks often used fresh snow as it contained ammonia, which helped the pancakes come out fluffy and soft. However, in Britain and the US pancakes can be very different. In Britain and Ireland, pancakes are often unleavened, and resemble a crêpe. In America, a raising agent is used to make them bigger and fluffy (typically by using baking powder).
Today I am making a gluten free vegan kale pancake with baking powder to give it that UMPH! I am serviving it alongside blitzed Red Cabbage, Sauteed (in season) Organic Button Mushroom and a simple Watercress salad. This is an utterly delicious earthy filling meal! It hits the satiated button and it so healthy!
You are getting rich phytochemicals and minerals Vitamin A and K from the red cabbage and this wonderfully colourful food also helps relieve the systems of IBS as it is packed with insoluble fiber! Then in the lush green nutrient dense powerhouse that is kale we are also getting our Iron, Protein and antioxidants. Kale is also the best source of Vitamin K you can get! Guilt free pancakes ladies and gents!
Recipe: always try get organic locally grown produce and always wash veg before cooking and serving!
For the pancakes: (these are mini pancakes and this recipe will make about 6!)
Gluten free white flour – 2 cups
Rice flour – 2 cup
Baking powder (gluten free) 2 teaspoons
2 tablespoons of honey or agave syrup
Kosher Sea salt
1/3 cup of Quinoa
2 Bunches of kale
1 cups of Almond milk (add more if needed)
2 cups of Organic Button Mushroom
Spoon of honey or agave
Fresh Watercress salad
Raw Red cabbage pesto:
1/4 head of red cabbage in a food processor
1 cup of almonds
1 spoon of agave
1 tablespoons of lemon juice
2 tablespoons of water (if you want is wet)
Mix the ingredients for the pancakes in a blender and then add to a mini pan (or tapas pan) on high heat. These pancakes require medium high heat for about 4 minutes each side. They will also rise and have a spongey like Turkish kebab look about them. That’s when you know they are cooking right !
While the pancakes are cooking, saute your sliced button mushrooms and prepare your lovely earthy peppery raw pesto. Place the ingredients for the pesto in a food processor and blend it up until it has a nice wet consistency. Wash your watercress salad and prepare to plate up!
Place the cooked spongey thick pancake on the plate and top with the pesto, mushroom and watercress salad!