Blueberry Kefir Pancakes
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! www.inspirecreatewellness.com
Ingredients
- 2 1/2 cups Organic All-Purpose Flour
- 2 Tbs Organic Coconut Sugar
- 1/2 tsp Baking Soda
- 1/2 tsp Sea Salt
- 2 cups Plain Organic Kefir
- 2 Tbs Ground Flaxseed Meal
- 3 Tbs Hot Filtered or Spring Water
- 1 cup Organic Blueberries
- 4-5 Tbs Organic Refined Coconut Oil or Avocado Oil (for frying)
Instructions
- Add Organic All-Purpose Flour, Coconut Sugar, Baking Soda, and Sea Salt to a large bowl. Whisk to combine all the ingredients.
- Make a “faux egg” by combining 2 Tablespoons of ground Flaxseed Meal with 3 Tablespoons of Hot Water. Stir and set aside. It will thicken as it sets.
- Pour 2 cups of Organic Plain Kefir into a large 4 cup glass measuring cup.
- Next, add the ‘Faux Egg” to the Kefir and stir until well combined.
- 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 Blueberries to the batter and give it a gentle stir. FYI: Frozen Blueberries will work, however, it's likely the batter will turn slightly purple.
- Heat a flat or iron skillet to medium heat, add Coconut Oil, and allow to melt completely. If you can't have Coconut Oil, Organic Avocado Oil works too.
- Drop large spoonful's of pancake batter on the melted oil and wait until there are small bubbles on the top of the pancakes before flipping them. This should take a few minutes. Additional oil may be needed.
- Once fried on both sides, place Blueberry Kefir Pancakes on a cooling rack.
Notes
If you are frying these for only 1-2 people you can stop when you have enough pancakes and save the left over batter for up to 3 days in the refrigerator. Or cook them all and freeze any leftovers.
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). Or 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!