1 medium onion, diced
2 small heads of broccoli, cut into very small pieces
3 leaves of kale, ribs removed and roughly chopped
2 carrots, diced
2 tbs olive oil, plus more for the pan
1 cup corn meal
3/4 cup whole spelt flour (or any whole grain)
3 eggs
1/2 cup chicken stock
Salt and pepper to taste
Over medium heat, sauteé the carrots, kale, broccoli, and onion in the 2 Tbs olive oil for about 7 minutes, until softened a bit.
Mix the sauteed veggies with all the other ingredients in a mixing bowl, it should be the consistency of pancake batter (plus veggies, of course).
Heat the extra oil over medium high heat in a non-stick pan, use just enough oil to coat the surface of the pan, and gently pan fry 3/4 cup of batter at a time. Allow to cook on one side undisturbed for 4 minutes, flip and cook for an additional 3 minutes.
We ate them warm over a bed of baby spinach, with a spicy pepper sauce on top. Very yummy and versatile!
1 cup corn meal
3/4 cup whole spelt flour (or any whole grain)
3 eggs
1/2 cup chicken stock
Salt and pepper to taste
Over medium heat, sauteé the carrots, kale, broccoli, and onion in the 2 Tbs olive oil for about 7 minutes, until softened a bit.
Mix the sauteed veggies with all the other ingredients in a mixing bowl, it should be the consistency of pancake batter (plus veggies, of course).
Heat the extra oil over medium high heat in a non-stick pan, use just enough oil to coat the surface of the pan, and gently pan fry 3/4 cup of batter at a time. Allow to cook on one side undisturbed for 4 minutes, flip and cook for an additional 3 minutes.
We ate them warm over a bed of baby spinach, with a spicy pepper sauce on top. Very yummy and versatile!
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