This recipe is an all time favorite of mine on the weekends. It's healthy, and good for your gut. Growing up my mom would make this instead of pancakes, especially when we had some Kefir or yogurt left over.
Servings: 12 pancakes
Ingredients:
500 ml/2 cups Organic kefir plain
1 egg
2 tbsp Maple Syrup
½ tsp Himalayan salt
350 g/2 ⅓ cup all purpose Gluten-Free flour/ Whole wheat flour (Oat flour works as well)
½ tsp baking soda
Cinnamon
Coconut oil or grass-fed butter for cooking oil
Instructions
In a large bowl mix kefir, an egg, maple syrup and salt with a whisk.
In a separate bowl mix flour, cinnamon and baking soda. Add the wet ingredients to the dry ones and stir to combine. The batter will be thick!
Let it sit for 15 minutes without stirring.
Heat a non-stick pan with enough oil to cover the bottom of the pan up to 1 cm/1/3 inch deep. Drop kefir pancakes with a large spoon or a small ice-cream scoop into hot oil and fry on one side until golden and the batter is cooked halfway through, then flip carefully taking care not to splash hot oil. Use two spatulas if necessary. The pancakes will puff up as soon as you flip them over. Maintain medium heat to ensure each pancake is cooked all the way through as they are going to be tall.
Serve dusted with powdered sugar substitute, maple syrup or smetana/sour cream and fresh fruit.
**Note : If you have yogurt left over, it could work as well, just add some milk into the yogurt to get a kefir like consistency. **
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