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makes about 45 small pancakes
140 g kale
15 cm piece of zucchini
3 eggs
400 ml oat milk
120 ml gluten free rolled oats
120 ml whole grain rice flour (or other gluten free flour)
1 tsp baking powder
1 tsp salt
+ extra virgin coconut oil for frying
+ mashed lingonberries for serving
Rinse the kale and remove the hard stem. Chop the zucchini into small pieces. Put the kale, zucchini, eggs and oat milk into a blender. Add rolled oats, flour, baking powder and salt and blend until smooth.
Heat a frying pan on medium heat and fry the pancakes in coconut oil until golden brown, turn and fry for about a minute. I recommend making quite thin pancakes, so that they will cook eavenly. Serve warm with mashed lingonberries and enjoy!
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