Wintry Green Pancakes with Black Syrup

What a day. One kid sick, the other dutifully brings home lice (ugh) from school and we just started Spring Break. Enough to drive anyone to pancakes! I can almost hear my daughter say, "mum, can you please not bring food into every conversation?" Hard to do when your brain is permanently situated on the stove. Now all I can think of is pancakes. 

Crazy as it may sound, pancakes aren't usually on my radar when I feel like a hot breakfast. I might scramble a tofu, make an elaborate breakfast bread pudding or whip up a dosa but I haven't made pancakes or waffles since I threw out my non stick waffle iron years ago. "Do you even remember how to, mum?" What? Okay, that is it. Time to get my credibility back and end this long hiatus. 

With St. Patrick's Day almost upon us, I decided to tint these green with some wintry kale I had lying around. They are fluffy and decadent like all good pancakes should be and do pretty well in the nutrition department. But above all, there is chocolate. 


"Can we have these every single day?" I negotiated the frequency down to twice a month. I hope you will try it at least once. 

Wintry Green Pancakes with Black Syrup

Makes approximately 8 4-inch pancakes

For the pancakes
3/4 cup whole wheat flour
1/4 cup oat flour (just powder rolled oats)
2 Tbsp. cornmeal 
1 cup soy or other milk
1 flax or chia egg (1 Tbsp. flax or chia meal soaked in 3 Tbsp. water)
1 Tbsp. olive or melted coconut oil
1 Tbsp. blackstrap molasses or pure maple syrup (molasses will darken the batter a little)
2 generous handfuls kale or spinach
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. sea salt (cut back if using table salt)
1 1/2 tsp. vanilla extract
Suggested add ons and toppings
3 Tbsp. chopped almonds
3 Tbsp. dark chocolate chips
2 Tbsp. coconut chips
Orange segments

Blend the milk, oil, kale and flax egg until smooth.
Whisk the dry ingredients in a wide bowl.
Dump the blender contents into the bowl and mix well. Set aside for 30 minutes before making pancakes. 

For the syrup

3 Tbsp. extra virgin olive or melted coconut oil
2 Tbsp. blackstrap molasses
Zest of 1 sweet orange

Whisk the ingredients well and serve. If using coconut oil, make sure molasses are at room temperature before whisking.