Blueberry Kefir Pancakes

I’m going to share a secret… one of my favorite ingredients to bake and create with lately is Kefir! If you have never tried baking with kefir, now is your chance. Here is a simple recipe for delicious Blueberry Kefir Pancakes that are sure to be a hit. No need for eggs, refined sugar, butter, or even Maple Syrup on these delicious pancakes. Well, maybe just a little organic maple syrup won’t hurt. Whether you are new to kefir or have been making it for years, this recipe will not disappoint!

One of my first blog posts was about How to Make Kefir and it’s amazing health benefits. After posting about kefir, how it helps with digestion, and even a fabulous Kefir Smoothie Recipe, I stopped talking about it. Yet this entire time I have been busy in my kitchen creating kefir recipes. Now, I’m excited to share with you one of my favorites – Blueberry Kefir Pancakes. These come together quickly with very few ingredients needed and the leftover pancakes can be re-heated in a toaster for a convenient weekday breakfast. They also freeze well.

Before I share the recipe, let me tell you a little bit about Kefir. Kefir is fermented milk, FULL of probiotics and very beneficial to gut health. One of the most significant dietary changes I made last year was adding kefir to my diet. I did this after being given some grains from a friend who had discovered all the health and gut benefits kefir has to offer.

When I first began making kefir at home I tried using plant-based milk. In fact, I tried cashew, almond, oat, coconut, and even different combinations. Being dairy free for over 30 years, I really wanted to make plant-based kefir. After many failed attempts, I concluded Organic Whole Milk simply makes the best kefir. Hands down. If you can find Organic Whole Milk with DHA Algal Oil, even better.

Kefir is made at home using kefir grains (shown above) and milk. As I mentioned above, Organic Whole Milk produces the creamiest, thickest, and best Kefir. As the kefir grains and milk ferment on the counter (at room temperature) for about 24 hours, the live bacteria break down the lactose in the milk. Maybe this is why I had no issue reintroducing dairy back into my diet after so many years? All I can say is the results of drinking kefir daily have been unreal. I’ll share more about those later.

Kefir does come with a warning though. Similar to sourdough starter, it has to be fed daily and once you start making it, the grains multiply. Even if you drink it everyday and get others in your family to join in, eventually you will need to share the grains with friends or take a break. Instead of making kefir everyday, you can place the grains in the refrigerator for a short break. However, this only seems to make them even happier when they are back to work on the counter again!

Hence, how my passion for baking with kefir began! I simply had way too much and I can’t waste food. So rather than jumping on the sourdough bandwagon, I created kefir recipes instead and am excited to share this one with you. The first of many kefir recipes to come. Here is all you need to make these delicious Blueberry Kefir Pancakes.

Ingredients

• Organic AP Flour
• Organic Coconut Sugar
• Baking Soda
• Sea Salt
• Organic Plain Kefir*
• Ground Flaxseed Meal + Hot Water
• Fresh or Frozen Organic Blueberries
• Coconut Oil or Avocado Oil for Frying

*Homemade Kefir is what I recommend because of its superior flavor. However, store bought Plain Kefir can be used if necessary.

Kitchen Equipment

• Large Bowl
• Whisk & Wooden Spoon
• Large Measuring Cup
• Iron Skillet or Large Skillet
• Spatula
• Cooling Rack

Recipe

This Recipe for Blueberry Kefir Pancakes makes 24 small pancakes. You can make them all at once and freeze the leftovers or mix the batter and only cook what you need. The batter keeps in the refrigerator for a few days before you need to finish cooking the rest. Therefore, its the perfect recipe for a large family, Sunday morning brunch, or even just for one. Follow the steps below to make your first batch!

Combine 2 1/2 cups Organic All-Purpose Flour, 2 tablespoons Organic Coconut Sugar, 1/2 teaspoon Baking Soda, and 1/2 teaspoon Sea Salt in a large bowl.

Make a “Faux Egg” by combining 2 Tablespoons of ground Flaxseed Meal with 3 Tablespoons of Hot Water. Stir and set aside. This will thicken as it sets.

Measure 2 cups of Organic Plain Kefir in a large measuring cup. A 4 cup glass measuring cup works perfect. Combine the ‘Faux Egg” with the Kefir and mix well.

Pour the wet ingredients over the dry ingredients in the large bowl. Stir just to combine and then stop. Do not overmix.

Add 1 cup of Fresh or Frozen Blueberries to the pancake batter and give it a gentle stir. FYI: if using frozen blueberries it is likely the batter will turn slightly purple. I prefer fresh organic blueberries for this reason. However, fresh or frozen blueberries will work.

Heat a flat or iron skillet to medium heat and add about 1 tablespoon Organic Refined Coconut Oil. Organic Avocado Oil works too. I have tried both oils and feel the best flavor for these pancakes comes when frying them in Organic Refined Coconut Oil. Allow the coconut oil to melt completely before adding pancake batter to the skillet.

Drop large spoonful’s of pancake batter on the melted oil and wait a few minutes. You will hear the frying and popping sound right away, however, wait until there are small bubbles on the top of the pancake before you flip them. Add a little more oil if needed. They should take several minutes per side to become golden brown and crispy on the outside and completely done on the inside. These end up being pretty thick so make sure the inside is done before removing from the skillet.

Once golden brown on both sides, place Blueberry Kefir Pancakes on a cooling rack. If you are frying these for only 1 or 2 people you can stop when you have enough and save the left over batter. It will keep in the refrigerator for a few days before you have to finish cooking it or continue on and freeze any leftovers. This recipe makes about 24 small pancakes.

Leftover Blueberry Kefir Pancakes can be stored in the refrigerator for up to 1 week and re-heat easily on a hot skillet (no additional oil needed). Then simply pop them in the toaster oven for a quick and easy weekday breakfast.

They also freeze well. Allow them to completely cool on the rack before freezing. Then wrap in an airtight bag or container. Re-heat them from frozen in an iron skillet or toaster.

These Blueberry Kefir Pancakes are delicious all on their own. No syrup needed! The sweetness from the blueberries is perfect. Give them a try and let me know what you think! I make these with Homemade Organic Plain Kefir, which I highly recommend. If you don’t have access to homemade kefir, you can substitute store bought kefir. Just make sure it is plain and not sweetened.

Interested in making your own kefir at home??? I can help! Reach out via my “Contact” page, Instagram, or Facebook. I would love to help you get started.

Remember to be creative with your food. It doesn’t have to be complicated and there is inspiration all around you. Try making these Delicious Blueberry Kefir Pancakes today. They only takes a few ingredients, a little bit of time, and are so worth it!

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