Kale Pancakes

Kale_Pancake_Recipe_001

I never knew they could exist, until I went to Hangawi in New York City last week!

I’ve made pancakes like this before but not with kale! It is a genius idea to put kale in, and I really love that it just blends in so well! I seriously can’t really taste anything different from regular pancakes.

Last Friday, I went to the New York Comic Con! This was my first time, and I went to Hangawi restaurant before we went there. It’s a Korean based, vegan restaurant that was out of the world delicious, and one of the appetisers we ordered was the kale pancake. Wow, was that good or what? It absolutely and totally inspired me to make some of my own, since I often find it hard to come up with ways to use kale besides putting it in a blender or making kale chips. This was so clever!

These pancakes are the wetter types, as you put a lot more water in these than you would in a kneaded dough version, but they do taste just as good, I think!

I put a recipe for a dipping sauce you may like to try for the pancake. Though you can just eat it plain if you wish.

Important: These MUST be eaten hot, and I mean hot. Don’t even wait for it to be warm, becasue it loses the crunchiness, which I think is the best part of the pancake. If you are cooking for someone who’s not home, don’t make it till they get back, because much like it’s absolutely no fun to eat cold fries, eating cold kale pancakes is absolutely terrible!

Kale_Pancake_Recipe_003

Kale Pancakes

2 cups tightly packed kale
1 1/2 cup whole wheat pastry flour
1/2 cup spelt flour
2 cups water
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons ground coriander
1 teaspoon soy sauce
1 teaspoon sesame oil
3/4 teaspoon Himalayan/sea salt
A pinch of red pepper flakes
A few sprinkles freshly ground pepper
Cooking spray
1 teaspoon extra light olive oil (for each pancake)

Dipping Sauce
1-2 teaspoons low sodium soy sauce
1 teaspoon balsamic vinegar (or other dark coloured vinegar)
1/4 teaspoon sesame oil
A pinch of red pepper flakes

Wash and remove the big stems from the kale, then use a cleaver and mince the kale so that they are very tiny.

Combine the kale, whole wheat pastry flour, spelt flour (if you have no spelt flour, you can use sub with more whole wheat pastry flour) and water together.

Add the remaining spices, including the onion powder, garlic powder, coriander, soy sauce, sesame oil, salt, pepper flakes and pepper. Mix it with a spoon until everything is smooth. Be sure the flour clumps have dissolved.

Spray a non-stick small saucepan with non-stick oil (yes, we really don’t want it to stick). Add a teaspoon of extra light olive oil and turn the heat to medium high (5).

Pour a small amount of mixture into the pan and let it spread out so that it covers all the bottom, becoming nice and round. Let it sit in the heat for about 5-8 minutes. You will see that the white part in the middle slowly starts to fade. Once you can barley see the white and most of it is translucent, you can flip over the pancake. Cook the other side for about the same amount of time (5-8 minutes) until the pancakes are golden.

Enjoy with dipping sauce if desired.

Kale_Pancake_Recipe_004

Kale Pancakes
Serves: 2
 

Ingredients
  • 2 cups tightly packed kale
  • 1½ cup whole wheat pastry flour
  • ½ cup spelt flour
  • 2 cups water
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 2 teaspoons ground coriander
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • ¾ teaspoon Himalayan/sea salt
  • A pinch of red pepper flakes
  • A few sprinkles freshly ground pepper
  • Cooking spray
  • 1 teaspoon extra light olive oil (for each pancake)
Dipping Sauce
  • 1-2 teaspoons low sodium soy sauce
  • 1 teaspoon balsamic vinegar (or other dark coloured vinegar)
  • ¼ teaspoon sesame oil
  • A pinch of red pepper flakes

Instructions
  1. Wash and remove the big stems from the kale, then use a cleaver and mince the kale so that they are very tiny.
  2. Combine the kale, whole wheat pastry flour, spelt flour (if you have no spelt flour, you can use sub with more whole wheat pastry flour) and water together.
  3. Add the remaining spices, including the onion powder, garlic powder, coriander, soy sauce, sesame oil, salt, pepper flakes and pepper. Mix it with a spoon until everything is smooth. Be sure the flour clumps have dissolved.
  4. Spray a non-stick small saucepan with non-stick oil (yes, we really don’t want it to stick). Add a teaspoon of extra light olive oil and turn the heat to medium high (5).
  5. Pour a small amount of mixture into the pan and let it spread out so that it covers all the bottom, becoming nice and round. Let it sit in the heat for about 5-8 minutes. You will see that the white part in the middle slowly starts to fade. Once you can barley see the white and most of it is translucent, you can flip over the pancake. Cook the other side for about the same amount of time (5-8 minutes) until the pancakes are golden.
  6. Enjoy with dipping sauce if desired.

 

One comment

  1. Amanda Rae

    I LOVE Hangawi kale pancakes!!! I’ve spent so much time looking for a recipe for them. I Cannot wait to make these!!

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