Huel Recipe - Savoury Kale Pancakes

Huel Recipe - Savoury Kale Pancakes

Posted by Tim Urch on

We have teamed up with Dash from @veganinheart to create some amazing recipes to keep your Huel fresh and fun. Recipes like Huel Waffles, Rhubarb Crumble, Falafel and so many more!

Tune in over the coming weeks to find out how to make these incredible recipes, or sign up to our newsletter and receive the full, recipe eBook. As well as getting all the recipes together, you will also have a beautifully designed book you can always access on your phone or tablet; it even contains the macro-nutrient breakdown of each recipe.

All of the recipes are 100% vegan which supports Huel's effort to reduce our impact on the environment. Therefore, a lot of the recipes include ingredients like soy yoghurt, chia eggs and rice milk.  Don't feel constrained by these, as they can easily be swapped out for alternatives that suit your eating habits and what is in your larder.

So what are you waiting for? Start creating some delicious treats and be sure to share them with your friends, family and us on Facebook, Twitter and Instagram. Tag us in your shots with #gethuel so we can take a look too.


Makes 460g (about 10 small pancakes)
60g curly kale
250ml water
1 chia egg (see below)
4 garlic cloves (crushed)
120g Unflavoured & Unsweetened Huel
1 tsp baking powder
½ tsp salt
1 tsp mixed herbs
Pinch of pepper
Pinch of chilli flakes

In a blender, blend the kale and water.
Add the chia egg and garlic. Set aside.

In a bowl, mix the dry ingredients together.
Add the blended wet mixture to the dry ingredients.
Stir through to form a batter.

Let the batter sit for 5 minutes to thicken.

Place a lightly oiled, non-stick frying pan over a
medium heat.

Using ¼ cup portions for 10 small pancakes or ½ cup portions for 5 large pancakes, ladle the batter into the pan.

Once golden underneath, flip the pancake over and cook for a further minute or until golden and cooked through.

Serve with caramelised red onions, natural glaze or a Marmite drizzle.

To make chia eggs:

For each egg, combine 1 tbsp of ground chia seeds and 3 tbsp of water.
Stir well, and place in the fridge to set for 15 minutes.
After 15 minutes, the result should be a sticky egg-like substitute.

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