Wilt the kale in a pan with water, then drain in a sieve. Squeeze hard to remove as much water as possible, put aside.
For the pancake batter, put the flour, baking powder, whole egg, melted butter, salt, cumin and milk in a large mixing bowl and whisk until smooth. Add the spring onions & kale and mix with a fork. Whisk the egg white till soft peaks and gently fold into the batter.
Pour a dash of the olive oil into a heavy frying pan and ladle 2 Tablespoons of batter into the pan and press down gently. They should be approx 7cm in diameter and 1cm thick. Cook for about 2 minutes on each side. Transfer to kitchen paper towel and keep warm.