So I am about as far behind on recipes as it’s possible to be. I probably have eight or so waiting to be typed up with photos that need editing. In my defence, I haven’t spent a weekend at home since early mid-June, but I’m sitting down right now with the intention of catching up ASAP. I went to a family reunion last weekend and baked FOUR pies with my mother, all of which will make themselves onto the blog in due time. I also have some more popsicle recipes on the way, but before I get into any more sweets, I thought I’d start off with my recipe for the healthiest pancakes you’ll ever eat, featuring kale, squash, sweet potato and garlic. Add some sour cream on top or some grated cheddar and there you go, the perfect meal.
The Healthiest Pancakes in the World
Prep time: 10 minutes
Cook time: varies depending on number of pancakes made!
- 1 medium sized sweet potato or yam, grated
- 1 zucchini or summer squash, grated
- 6 or so leaves of kale, finely chopped
- 2 eggs
- ¼ cup of almond flour
- 1 clove of garlic, minced
- 1 T coconut oil, melted
- 1 t Lake Shore Drive or similar seasoning
- ½ t black pepper
- frying oil of choice
- Combine vegetables and garlic in medium sized bowl.
- Beat in two eggs and coconut oil.
- Blend with spices
- Fry 4” pancakes in pan. Don’t scrimp on the oil here or you’ll run the risk of them sticking to the pan.
- Serve hot with condiments (sour cream, yogurt, grated cheese, applesauce (?)), maybe with a slice or two of bacon.