Whole-Grain Blender Kefir Pancakes
This recipe proves once and for all that pancakes can be a snap to make and nutritious to eat. The secret ingredient here is kefir, which is reminiscent of a thin yogurt that is rich in gut-healthy probiotics. The kefir, along with all of the other ingredients, get tossed into a blender and whizzed up in no time. Then, make your short stack extra dazzling by simmering 2 cups frozen wild blueberries with a big glug of maple syrup until warm to pour over the top.
Ingredients
- 1 ½ cups plain kefir
- 2 eggs
- 3 tablespoons melted butter
- 1 ½ cups Sprouts whole-wheat flour
- ¾ cup Sprouts rolled oats
- 1 tbsp sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- Non-stick cooking spray, oil, or butter for greasing the skillet
- Optional toppings: hemp seeds, chia seeds, chopped walnuts, chopped pecans, berries or favorite diced fruit, butter, fruit preserves, maple syrup
Instructions
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Put the kefir, eggs, butter, flour, rolled oats, sugar, vanilla, baking soda, and salt into a blender. Run on high just until smooth and blended, stopping to scrape down the sides and blending again as needed. The batter is thick. If you prefer thinner pancakes, add more kefir, a tablespoon at a time, until it reaches your desired consistency.
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Heat a large cast-iron or non-stick skillet over medium heat. Lightly coat the pan with non-stick spray, butter, or oil.
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Pour ¼ cup pancake batter into the pan, making as many as will fit with a bit of room around each. When tiny bubbles begin to appear in the batter and the bottom is nicely brown, flip the pancakes and continue to cook until firm to the touch with no wet batter inside. Repeat with remaining batter, greasing the skillet before each new batch.
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Transfer to a plate. Serve warm with favorite pancake toppings.
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Store any leftover pancakes in a container or freezer bag and in the fridge for a few days or in the freezer for a month or more.