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Green Pancakes (gluten free)
Ingredients (serves 4 or more):
- 1 1/2 cups rolled oats (not instant oats)
- 1/2 cup whole grain amaranth
- 1 cup mixed raw nuts
- 1 bunch of kale, stems removed (about two cups)
- 2+1 cups filtered water
- 1/4 tsp cinnamon
- 1/2 tsp vanilla essence
- 1/4 tsp sea salt
- 1 tsp baking soda
- 2 TBSP coconut oil or ghee + more for cooking
- maple syrup and berries for serving
Start the night before by soaking the nuts and grains, to make them easier to digest. Put the oats and amaranth with 2 cups of filtered water and a tablespoon of lemon juice or apple cider vinegar in a covered bowl, at room temperature. If you don't have amaranth, just use two cups of oats total (or any other grain combination you like). Put the nuts (I used walnuts and Brazil nuts) with a pinch of salt and 1 cup of water in a separate covered bowl. In the morning rinse the nuts and add them to a high-speed food processor along with the oats and amaranth mixture. Lightly boil the kale leaves for 1-2 minutes (this will remove some of the oxalates found in the kale), then add them to the food processor along with cinnamon, vanilla, salt, baking soda, and coconut or grapeseed oil. Blend well and gradually add a little water if needed until you get a thin batter. Pour the batter on a hot griddle oiled with coconut oil or ghee, forming pancakes. Cook until bubbles form and the margins are golden. Then turn on the other side and cook a little more. Oil the griddle before each batch of pancakes.
Serve with maple syrup and your favorite berries, or sliced bananas. Leftover pancakes can be refrigerated up to a week or frozen for later use (with parchment paper between them). Enjoy!