Recipes » Breakfast » Kale Pancakes
T. Colin Campbell Center for Nutrition Studies


  • 1 ½ cups oat flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp apple cider vinegar
  • Pinch of salt
  • 2 cups kale, stemmed and chopped
  • 1 ½ cups unsweetened plant-based milk
  • 2 flax eggs (see tips)
  • 3 pitted dates


  • 1. Add all ingredients to a blender. Blend until smooth and creamy. You may need to stop the blender and scrape down the sides to incorporate all the flour.
  • 2. Heat a large skillet over medium heat. For each pancake, pour ¼ cup of the batter onto the skillet. On a large skillet, you should be able to fit 2–3 pancakes at a time.
  • 3. Cook each pancake until bubbles appear on the surface and the edges become slightly matte. Flip and cook for another minute, or until golden brown. Repeat with remaining batter.
  • 4. Garnish with sweet or savory toppings of your choice and enjoy!

Cooking Tips

  • 1. 1 flax egg = (1 Tbsp ground flax seeds + 3 Tbsp water).

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