Kale Pancakes with Filling

Pancakes

• 40 g chia seeds
• 50 g rice flour
• 50 g corn flour
• 250 ml rice drink
• 2 egg yolks
• 50 g kale, stem removed and chopped
• Butter for frying

Green Filling

• 100 g cucumber
• 50 g zucchini
• 1 tsp finely chopped basil
• 1 tbsp sesame oil
• 1 tbsp lime juice
• ½ tsp unbleached sea salt

Red Filling

• 50 g tomatoes
• 50 g radishes
• 50 g red bell pepper
• 1 tsp finely chopped coriander
• 1 tsp Vita Biosa
• 1 tsp olive oil
• ½ tsp sea salt

1. Dice the cucumber and zucchini for the green filling into small cubes and mix them with the basil in a small bowl. Drizzle with sesame oil and lime juice, sprinkle with sea salt, and let it sit.
2. Dice the tomatoes, radishes, and red bell pepper for the red filling into small cubes and mix them with the coriander in another small bowl. Drizzle with Vita Biosa and olive oil, sprinkle with sea salt, and let it sit.
3. Mix the ingredients for the pancakes together. Cook them on a hot pan with a little butter for 2 minutes on each side or until golden. Serve them warm with both types of filling.

Lene Hansson uses Vita Biosa in her cooking and has developed a range of recipes where Vita Biosa is included as a unique ingredient that enhances flavor and elevates the dishes in a special way.