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Kefir pancakes are a tender, fluffy breakfast made by combining kefir with oats, flour, and a touch of maple syrup. The kefir creates a naturally tangy, light crumb without requiring buttermilk or sour cream.
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To an immersion blender cup (see note 5), add flour, baking powder, baking soda, salt and oats. Give it a mix with a spoon or fork. Add the rest of the ingredients and blend for a few seconds or until all the ingredients are well combined (see note 6).
Cook on a griddle or large skillet/frying pan until you see holes forming on the surface of the pancakes. Turn them over and cook until they are cooked through and golden brown (about 2 more minutes).
Serve with anything you like!
Written automatically by CookOS, not by the creator.
Store cooled pancakes in an airtight container in the refrigerator for up to 3 days, or freeze for up to 1 month. Reheat in a toaster or skillet over low heat.
Written automatically by CookOS, not by the creator.
Yes. Use 1 cup all-purpose flour total instead. The pancakes will be slightly less hearty but still fluffy.
Buttermilk works as a 1:1 swap. Plain yogurt thinned with a little milk also works, though the tanginess will be less pronounced.
Flip when bubbles form on the surface and the edges look set. Cook the second side for 1–2 minutes until golden brown.
Mix dry ingredients the night before. Combine wet ingredients and fold together just before cooking for the fluffiest result.
Refrigerate in an airtight container for up to 3 days or freeze for up to 1 month. Reheat in a toaster or skillet over low heat.
