4 minThis blog was written by Kari - De Groene Mama - in collaboration with VitaminFit. In this blog, Kari shares one of her popular recipes: kale pancakes!
Dietary supplements are an effective and pleasant way to support your health. Especially if, for whatever reason, you are unable to eat as healthily as you would like, have low immunity or, as is the case now, it is winter and there are lots of viruses around and you are not getting much sunlight. But of course, you prefer to get your nutrients from your diet. The seasons always inspire and motivate me to eat as healthily as possible, even on days or during periods when this is more challenging. This 100% plant-based recipe gives a unique twist to two delicious seasonal vegetables: kale and mushrooms. Not a Dutch stew (also delicious!) but a richly filled savoury pancake!
What do you need for these kale pancakes?
For the savoury pancakes themselves (+/- 4 pieces)
- 200 grams of chickpea flour
- 400 ml of oat milk, soy milk or almond milk – unsweetened
- 300 grams of finely chopped kale
- salt & pepper
- 2 tbsp soy sauce
- 1 tsp turmeric
- Sunflower oil, olive oil or vegetable butter for frying
For the filling
- 250 grams oyster mushrooms
- 1 jar seitan (350 grams)
- 3 cloves garlic
- 2 tbsp sweet soy sauce
- 1 tsp paprika powder
- 1/2 tsp galangal
- salt & pepper
- Arugula
- Sunflower oil, olive oil or vegetable butter for frying
Sauces for garnishing
- Vegan mayonnaise
- Chilli sauce
- Sriracha sauce
How to make this savoury pancake?
- Put the flour and plant-based milk in a bowl. Mix with a whisk until you have a smooth pancake batter. Stir in the turmeric, soy sauce, salt and pepper.
- Then add the kale to the batter and stir well.
- Heat a frying pan on the hob with sunflower oil or your favourite plant-based butter.
- Fry the kale pancakes as you would fry sweet pancakes: wait until the top is dry before flipping them.
- In the meantime, you can get started on the filling. Chop the oyster mushrooms, onion and garlic into small pieces.
- Heat a wok or frying pan with sunflower oil, olive oil or vegetable butter. First fry the onion and garlic for a few minutes and then add the oyster mushrooms.
- Meanwhile, drain the seitan and chop into small pieces. Heat a frying pan with oil on the hob and fry the seitan pieces. Stir occasionally with a spatula.
- When the pieces start to brown (5-10 minutes), add the sweet soy sauce. Season with salt and pepper.
- When the oyster mushrooms have shrunk and are starting to fry nicely, add the galangal and paprika powder with salt and pepper and stir-fry for a few more minutes.
Now it's time to assemble the vegan kale pancake. Just like with my Japanese vegan kapsalon, you can build the pancake with tasty layers of vegetables, meat substitute and sauce. Place a fried savoury pancake on a large plate. Follow with a layer of chilli sauce. Then add the oyster mushrooms, followed by the seitan. A little sriracha. Then a layer of rocket and finally a generous spoonful of vegan mayonnaise. You can cut the pancake into pieces or roll it up like a wrap, whichever you prefer.
Written in collaboration with Kari - de Groene Mama
