GF Banana + Kale Oat Pancakes

We seem to have received more than an average size bag of kale in this week’s grocery shop, and so I’ve been adding these super greens into everything I can. This morning they found their way into my oat pancakes as well, and I have to say that you wouldn’t even know it if you couldn’t see they were green in colour! This is such a great way to get a portion of much needed greens into our diet without even realising it. I’ve also added some greens + seed blends to make these pancakes the ultimate nutrient packed breakfast that is much need after a strong morning workout or movement practice. The base of the pancakes is oat flour making this Gluten Free, and is naturally sweetened by the banana. Topped with blueberries, this pancake breakfast is a superfood dream come true!

Ingredients

• 1/3 cup oat flour

• 1 large egg

• 1 medium banana

• 1/8 tsp cinnamon powder

• 1/8 tsp baking powder

• 1/4 tsp vanilla extract

• 3 tbsp butter milk

• Pinch of salt

• 1/2 cup loosely packed fresh kale

• 1 tsp Naturya Organic Greens Superblend (optional)

• 1/2 tsp milled organic seed mix (optional)

• Dollop of butter, for cooking

Toppings

• Handful blueberries

• 1/2 banana, sliced

• Maple syrup

• Peanut butter

Method of Preparation

1. Place all the ingredients for the pancakes in a blender, and blend till smooth. Allow the batter to rest for ~15 minutes. Heat a non-stick pan. Add a dollop of butter, and as it melts use a kitchen towel to gently wipe the pan + spread the butter evenly. Ladle 2 tbsp of batter into the pan, cover and cook on medium heat till you see a few holes forming on the top of the pancake. Remove the lid, and flip the pancake. Cook for another minute before transferring to a plate. Repeat the process till all the batter is used.

2. Top the pancakes with some blueberries + sliced bananas + peanut butter and maple syrup, and enjoy a wholesome and delightful breakfast!

Tips: If you don’t have buttermilk, mix 1 tbsp thick yogurt with 2 tbsp water or milk.