Kale and Sweet Potato Pancakes
Kale has a perfect nutritional density rating (in part, a measurement of antioxidants & phytochemicals), matched only by collard/mustard/turnip greens and watercress.
- Cover potatoes with water and simmer in saucepan until fork tender. Drain, reserving ¼ cup broth. Let potatoes and broth cool.
- Add diced onion to a good non-stick skillet, add reserved broth, sprinkle chopped kale on top. Bring to a slow simmer, cover, stirring occasionally, until kale is wilted and onions are soft. Let cool.
- Blend oats into oat flour using a blender or food processor.
- Mix together all dry ingredients with a large spoon in a medium-sized bowl add thyme after mixing.
- Blend cooked potatoes (add a little water if too sticky) in blender and spoon into dry mix.
- Add cooked onions and kale to mix.
- Add almond milk and stir until you get a thick pancake-like batter (adjust liquid if need be). Add Tabasco Sauce, and stir into the batter.
- Heat a non-stick skillet until when you sprinkle water droplets on it, they “dance” across the surface.
- Using a ladle, scoop desired amount of batter out of bowl and pour into the center of the skillet, using the back of the ladle if need be, in a circular motion, to spread the batter out.
- Cook until bubbles appear on the surface, using a plastic spatula, flip the pancake over and cook until done (may 5 minutes or so, depends upon your range type, setting, and skillet).
- When developing this recipe I used white yams, but pretty much any type of yam or sweet potato will work.
- Other types of chopped greens can be used, as well a chopped fresh herb(s) of choice instead of dried thyme.