Fluffy Kale Pancakes with Tahini Butter Recipe | Abel & Cole

Fluffy Kale Pancakes with Tahini Butter

Cooking time
Serves4 people
Fluffy Kale Pancakes with Tahini Butter

Kale fans will loves this great green take on classic American pancakes. Blitzing up kale leaves with the batter gives them their eye-popping colour and the tahini flavoured butter is the perfect topping.

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  • 50g salted butter, softened
  • 25g tahini
  • 1 tsp honey
  • 75g kale
  • 3 eggs
  • 150ml full cream milk
  • 150g plain flour
  • 2 heaped tsp baking powder
  • 30g caster sugar
  • Coconut oil, for frying

Prep: 15 mins | Cook: 25 mins

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1. Mash the butter, tahini and honey together in a bowl with a fork till well mixed. Pop in the fridge to chill while you make the pancakes.
2. Tear the kale leaves off the thick middle cores. Put the leaves, eggs and milk in a blender. Blitz till combined and smooth.
3. Sift the flour and baking powder into a bowl. Add the sugar and a pinch of salt. Pour in the kale mix and whisk to make a smooth batter.
4. Set your oven to its lowest temperature. Warm 1-2 tsp coconut oil in a large frying pan over a medium heat. Add 2 tbsp batter per pancake to the pan – you should be able to cook 2-3 pancakes at a time. Gently fry for 3 mins till browned underneath with lots of bubbles on top.
5. Flip the pancakes over. Cook for another 1-2 mins till set, then transfer the pancakes to an ovenproof plate. Pop into the oven to keep warm. Cook the rest of the pancakes, adding more oil as you need it, till you've used up all the batter. You should get 16-20 pancakes. Serve them in stacks topped with spoonfuls of the tahini butter.
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Gluten free mum


I made these with the sprouted buckwheat flour. Made a garlic and tahini butter and the kids loved them!