Curried Kale Pancakes with Maple Glazed Onion topped Eggs!
Now I know that all of the experts say that the key to a good food blog is enticing pictures of the dish that pull people in to read further and maybe even attempt your dish.
But I made something so delicious for brunch today, that I just had to tell you about it immediately. I wasn’t even thinking that I would write about it because I had no idea it would be so good. But then we gobbled it down and I never got a chance to take any pictures!
Hopefully just my description of the item will be enough to do the trick for you!
As anyone who has been following this blog for any length of time knows all too well, I am a big fan of kale! And that I like to use it in untraditional places. Case and point in my kale pancakes. But I have to say that this recipe is one of most looked at postings on this blog. And in fact, if you Google kale pancakes, it is the first item listed! On ALL of the interweb!!
So this morning I felt like making some eggs, but was out of bread for toast and it is a bit of a dreary winter Sunday so I didn’t feel like going out to get any.
What to make? I didn’t really feel like anything too sweet………of course the kale pancakes!
So I whipped up a batch of the pancake batter, only I changed it up a bit and actually this version is completely Vegan.
Into the blender went:
- 2 whole cloves fresh garlic
- about 2 cups worth of ripped kale leaves, stems removed
- 1 cup plain almond milk
- 1 cup ( or more till you achieve right consistency) chick pea flour (or flour of your choice)
- 1 tsp salt
- 1 tsp baking powder
- 1 tbsp curry powder
Whiz that all up in the blender and then let sit a bit.
Meanwhile, heat up your skillet ( I used two at a time to move things along quicker).
Once they are ready, add a bit of butter or oil of your choice and make your pancakes as you normally would.
Keeping the cooked ones warm in a low oven.
Once your pancakes are all cooked, use one of the skillets to caramelize an onion.
When it is well caramelized, douce it with a generous glug of good maple syrup!
Meanwhile, in the other skilled, fry up as many eggs as needed. I did them to a nice “over easy” so that when you put them on top of the pancake and cut into them, the nice creamy yoke will ooze all over.
When ready to assemble, place pancakes on the bottom, then over easy eggs and then top with the maple covered onion!
Oh MAN was that good!
And if you were so inclined, feel free to add a little bacon or sausage to the equation and some extra maple syrup on top and you will have an impressive brunch item indeed!
I really wish I had a picture for you, cause it was THAT good!