Kale is a superstar vegetable.
One cup of chopped kale contains 33 calories and 9% of the daily value of calcium, 206% of vitamin A, 134% of vitamin C, and a whopping 684% of vitamin K. It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus.
Kale’s health benefits are primarily linked to the high concentration and excellent source of antioxidant vitamins A, C, and K -- and sulphur-containing phytonutrients.
Carotenoids and flavonoids are the specific types of antioxidants associated with many of the anti-cancer health benefits. Kale is also rich in the eye-health. Kale is now recognized as providing comprehensive support for the body's detoxification system. The fiber content of helps lower blood cholesterol levels and reduce the risk of heart disease.
1 banana
1/2 tsp. baking powder
Dashes of cinnamon, cardamom and coriander
1/4 cup almond or soy milk
2 generous handfuls kale (remove spines) or spinach (approx. 4 cups) or other leafy green
1 flax egg (1 tbsp of flaxseed + 3 tbsp of water)
1/2 cup old fashioned oats
Preparation
- Blend the banana, baking powder,
spices, almond milk and kale (or spinach)
- Transfer mixture to a medium mixing
bowl and add the (optional) oil, flax egg and mix
- In another bowl, add oats, flour and chia seeds and
stir
- Combine all ingredients and stir
- Combine all ingredients and stir
- Coat griddle (or skillet) with
non-stick spray (or oil). Flip when browned.
- Serve with maple syrup
- Serve with maple syrup
Note to vegan chef:
The original recipe I saw called for 1 tbspn of canola oil. I try to limit oil in my cooking so I don't use it to reduce the calories ... I don't think it needs it. I don't think kale has a strong taste and so these kale pancakes are not overpowering in any way.
Nutrition: (per 3 pancakes)
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