Dry Ingrediants
- 1.5 cups rolld oats
- 1 tsp salt
- 2 tsp baking powder
Greens
- 8-10 leaves swiss chard
- 2 cups spinach or Kale
Wet Ingrediants
- 4 eggs
- 1/3 cup coconut oil
- 1 banana (Frozen or fresh)
Finishing Touch
- 1/3 cup coco powder
- 1 Sliced Mango (Other fruit works fine)
Step 1: Blend dry ingrediants
Place all dry ingredinats in blender, run on high until all are thoroughly powederered (consistancy of flower)
Step 2: Add wet ingerdiants
Add wet ingrediants to blender, blend until thoroughly combined. Depending on your blender you may need to scrape sides to enure dry and wet ingediants mix properly. If this step gives you trouble, try removing the dry ingrediants, placing the wet ingrediants in and then adding the dry ingrediants back on top.
Step 3: Prepare and add greens
The greens for this can be chard, spinach, or kale. You’ll want a generous portion, maybe 6-8 cups unpacked, the exact volume and even type of green isn’t particularly important. If using chard, remove stems. Add to blender and blend until no pieces larger than a grain of rice remain. This is also a good time to preheat your skillet.
Step 4: Add the coco to half the mix
Pour half of the batter into a seperate container. For the half of the batter that remains in the blender, add 1/3 cup coco powder and combine.
Step 5: Cook the cakes
Pour the batter onto a hot skillet, the fun part here is combining the green and dark brown batters in circles, swirrles, and yin yang patterns. This is a great time to get some extra help from the kids! Cook until the cake looks about like this.
Step 6: Serve
You can use syrup, nuts, whatever; I like them best with sliced mango, my wife like them best with pawdered sugar. My boys like them best unfurbished. Let us know how you like them in the comments.
The personal part of recipe posts nobody ever reads
Why congo cakes? The idea is you take a coconut shell, mozy on down to the banks of the congo and scoop up some river slimecook, it serve it. Yum. Unlike many of our other geographicly named recipies, this one has veryt litttle to do with local ingrediants and tradition, it’s mostly the genral notion of moisture, color, and teaming with chlorophil.
