Kale and Leek Pancakes Recipe

Name: Kale and Leek Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup finely chopped kale leaf; ¼ cup chopped leek; 3 eggs; 1 tablespoon water; ½ teaspoon salt; ½ teaspoon pepper; ¼ cup shredded mozzarella cheese; ¼ cup peanut oil; 1 tablespoon low-fat sour cream; 1 tablespoon low-fat yogurt; ⅛ teaspoon turmeric; 1 dash salt

Servings: persons

1 cup finely chopped kale leaf
¼ cup chopped leek
3 eggs
1 tablespoon water
½ teaspoon salt
½ teaspoon pepper
¼ cup shredded mozzarella cheese
¼ cup peanut oil
1 tablespoon low-fat sour cream
1 tablespoon low-fat yogurt
⅛ teaspoon turmeric
1 dash salt

1
PANCAKES:.
2
Mix kale, leeks, eggs, water, salt, pepper and cheese.
3
Heat the peanut oil to medium in a frying pan.
4
Pour 1/2 the mix into the pan and cook for 2 minutes until brown.
5
Flip and cook for 2 minutes on the other side.
6
Remove from pan and place on paper towel to drain excess grease.
7
Repeat with other half of the batter.
8
TOPPING:.
9
Mix sour cream, yogurt, tumeric and salt together.
10
Drop a dollop of sauce on each pancake and serve while hot.

230

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup finely chopped kale leaf, ¼ cup chopped leek, 3 eggs, 1 tablespoon water, and more.

Yes, Kale and Leek Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Kale and Leek Pancakes

How did you like this recipe?

Frequently Asked Questions