Every once in a while the stars align on a weekday morning; Tim doesn’t leave the house in the wee hours and just the right ingredients are in the frig to make a real breakfast. Those mornings are the best. Something about a good breakfast with your guy before the workday begins.
The kefir in these pancakes provides a tang like buttermilk, but with the added bonus of probiotics that are great for gut health. (I wonder if the probiotics lose some of their power in the cooking process? Tell me if you know!)
Fluffy, slightly sweet, a light crust on the top… I may never use another pancake recipe again. This mix is worthy of putting in a mason jar and giving as gifts. You would have to make the recipient promise to use kefir as the liquid because it’s creaminess puts them over the top.
Clean Tip: Kefir is a fermented milk product that tastes similar to yogurt. Try using kefir if you have digestive issues or while taking antibiotics. The probiotics help regulate the healthy bacteria in our guts easing digestion, and replace some of the good bacteria that antibiotics remove. Look for plain kefir (no added sugars or flavorings) and add your own sweetener if needed – mix in honey or fresh squeezed orange juice, or even blend some banana and cinnamon into your drink. The fuller fat kefir options you can find the better!
Kefir Oat Pancakes with Berry Syrup (makes 8 pancakes)
- 1 cup whole wheat, or gluten free flour of choice
- 1/2 cup (heaping) rolled oats
- 1/2 cup almond flour
- 1 Tablespoon coconut sugar (or whatever sweetener you prefer)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 cup kefir
- 1/3-1/2 milk or water
- 2 Tablespoons melted butter or coconut oil (plus additional for cooking)
*Extras that work well in the mix – 1/4 teaspoon almond extract or 1/2 teaspoon vanilla extract, 1/4 teaspoon ground cinnamon, 1/2 cup chopped walnuts
- Heat 2 parts chopped and/or slightly mashed berries with 1 part maple syrup. Allow to cool and thicken slightly before serving. Serve on the side as the water in the berries can make your cakes soggy.
- In a medium bowl, combine flour, oats, sugar, baking powder, and salt. In a large bowl, whisk together kefir, eggs, and melted butter. Add dry ingredients to the wet and stir just until moistened. Add an additional 1/3 to 1/2 cup milk or water to thin the batter as desired. Do not over mix, or your pancakes will lose their fluff.
- Heat a large skillet or griddle to medium heat. Lightly butter the skillet for each pancake. Using a 1/3 cup measurement, drop batter in skillet and cook until pancake reaches desired coloring (2 to 3 minutes). Flip pancakes and cook until browned.
*I have made these several times now, and can vouch for both using left over batter kept in the frig AND freezing the cooked pancakes for later use (pop them in a toaster and place on the “defrost” setting to re-heat).