By Stacy Goldberg

A savory take on an old favorite, these pancakes are chock of full of vegetables,
including kale. Kale is a kind of cruciferous vegetable which provides cholesterollowering
fiber and phytochemicals called flavanoids, which provide antioxidant and antiinflammatory
benefits. A great option this February for Heart Health Month! A perfect
side dish for your dinner or even a main dish when complemented with salmon, all
natural chicken breast or grilled tofu!

Ingredients:
1 cup grated carrots
1/2 cup grated zucchini
1/2 cup chopped mushroom
1/2 cup diced red pepper
1/2 cup finely chopped lacinato kale
2 green onions, chopped fine
1/2 cup whole wheat pastry flour
1/4 cup almond meal
1/2 teaspoon aluminum free baking powder
salt and pepper to taste
1 egg white
1/4 cup low-fat milk of choice, including soy milk or almond milk
2 tablespoons canola oil

Serves: 4

Cooking Time: Under 30 minutes

Instructions:
Combine flour, baking powder, salt and pepper. Beat together egg, milk, carrot,
mushrooms, peppers, kale, zucchini and scallion. Stir wet ingredients into dry
until just combined. Heat 1 tablespoon oil in a frying pan over medium heat. Pour
batter by tablespoonfuls into pan, making a few pancakes at a time. Cook until
golden, about 3 minutes on each side. Add remaining oil to pan as needed to
cook remaining pancakes. Serve immediately.

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