Lately I’ve been in really nostalgic vibes. While unpacking our moving boxes, I found a lot of crap but also some forgotten treasures from my childood and youth, which I’ve been really excited about. At the moment I’m really into everything old, scuffed and used and now I really appreciate all the old things we’ve got from relatives and friends. Whether it’s about cups and plates, furniture or food, I’m into stories and history. I feel like going back to the 90’s, making all the ‘hit’ foods back then and asking friends over for coffee and cinnamon buns, which was a typical Finnish tradition in my childhood.
There are a lot of foods that I don’t miss from my childhood (hello convience food!) but I still make some of my favorites, like spinach pancakes. I actually make a lot of different kinds of veggie pancakes, as they’re really versatile, so easy and fast to prepare and you can serve them with pretty much anything. Spinach and carrot pancakes are the true classics and they always work, but lately I’ve been really addicted to – surprise, surprise – kale pancakes!
Kale is totally having it’s 15 minutes of fame now (or more like 1500 minutes) and it seems to a big hit pretty much everywhere. I got more excited about it again this summer as we grew kale ourselves in our summer house. All I can say is that it really grows! And fast! So all you people with backyards or balconies, go and hurry and make your own little kale garden. And then you can make all the chips, smoothies and pancakes you like with homegrown vegetables. Oh what a life!
Back to the pancakes. In addition to kale, I sneaked some zucchini into them, which makes them nice and fluffy. The traditional add to these would be lingonberry jam, which is super good, but you can also have them for example with some goat cheese and avocado. It’s one of my favorite combos right after the lingonberry jam.
And let me just say that these kinds of veggie pancakes are a rather delicious way to eat your greens, especially now that the seasons are changing and salads are not that fresh anymore. With kale and zucchini in them, these pancakes are like salad..right? Right! So go get your greens on with some tasty pancakes and have a beautiful beginning of October, friends! xx
Kale & Zucchini Pancakes (gluten + dairy free)
makes about 45 small pancakes
2 cups tightly packed kale
15 cm / 6 inch piece of zucchini
1 3/4 cups oat milk
1/2 cup gluten free rolled oats
1/2 cup 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
1. 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.
2. 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!