Kale Pancakes
This one might sound a little odd at first, but it’s delicious! The dates give it just the right amount of sweetness, and as a bonus, you get all the antioxidants of the kale.
Prep: 10 mins
Cook: 15 mins
Yield: 6 pancakes
Ingredients
Ingredients
- 1 ½ cups oat flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp apple cider vinegar
- Pinch of salt
- 2 cups kale, stemmed and chopped
- 1 ½ cups unsweetened plant-based milk
- 2 flax eggs (see tips)
- 3 pitted dates
Instructions
Instructions
- 1. Add all ingredients to a blender. Blend until smooth and creamy. You may need to stop the blender and scrape down the sides to incorporate all the flour.
- 2. Heat a large skillet over medium heat. For each pancake, pour ¼ cup of the batter onto the skillet. On a large skillet, you should be able to fit 2–3 pancakes at a time.
- 3. Cook each pancake until bubbles appear on the surface and the edges become slightly matte. Flip and cook for another minute, or until golden brown. Repeat with remaining batter.
- 4. Garnish with sweet or savory toppings of your choice and enjoy!
Cooking Tips
Cooking Tips
- 1. 1 flax egg = (1 Tbsp ground flax seeds + 3 Tbsp water).
Copyright 2026 Center for Nutrition Studies. All rights reserved.
Deepen Your Knowledge With Our
Plant-Based Nutrition
Certificate
Plant-Based Nutrition Certificate
- 23,000+ students
- 100% online, learn at your own pace
- No prerequisites
- Continuing education credits