Kale has a perfect nutritional density rating (in part, a measurement of antioxidants & phytochemicals), matched only by collard/mustard/turnip greens and watercress.
1. Cover potatoes with water and simmer in saucepan until fork tender. Drain, reserving ¼ cup of the water. Let cool.
2. Add diced onion to a non-stick skillet, add reserved sweet potato water, sprinkle chopped kale on top. Bring to a slow simmer, cover, stirring occasionally, until kale is wilted and onions are soft. Let cool.
3. Blend oats into oat flour using a blender or food processor.
4. Mix together all dry ingredients and seasonings with a large spoon in a medium-sized bowl.
5. Blend cooked potatoes (add a little water if too sticky) in blender and spoon into dry mix.
6. Add cooked onions and kale to mix.
7. 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.
8. Heat a non-stick skillet until when you sprinkle water droplets on it, they “dance” across the surface.
9. 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.
10. 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).
Cooking Tips
Cooking Tips
1. White yams or any type of yam or sweet potato will work in this recipe.
2. Other types of chopped greens can be used, as well a chopped fresh herb(s) of choice instead of dried thyme.
