In a medium bowl combine almond flour, baking powder, sea salt, and cinnamon. Stir to combine, and set aside. In a small blender or food processor, whip together the kale, almond milk, egg, vanilla extract, and one tablespoon maple syrup. Fold the wet mixture into dry mixture to form batter. Over medium heat, pour four evenly sized pancakes onto skillet, using extra virgin olive oil spray. Flip when they begin to bubble. While pancakes are cooking use a fork to whisk together remaining maple syrup and coconut oil. Brush pancakes with syrup mixture, top with kiwi, and serve.
Recipe courtesy of New York Times best-selling author and registered dietitian, Cynthia Sass.