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Savoury Kale Pancakes

Green pancakes… who’d have thought it! Mix up your usual pancake recipe and try our kale pancake recipe for an interesting twist. Thank you to Dash who created some tasty savoury recipes to keep your Huel fresh and fun.


  • 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

  • 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.


  • 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.

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