Guilt-free kefir pancakes!

Between you, me and the wall, I adore pancakes. I like the American style pancakes, that are thick and fluffy. I’ve also been scouting around for a good guilt-free flour, that is gluten-free and low-GI, and I’ve settled for the moment on sorghum. Love it!

So I’ve come up with this recipe for kefir pancakes, as a Pancake Day gift for you! ; ) The combination of the kefir and baking powder makes the batter rise, to give it that thick American feel – a much healthier rising agent than yeast, which can be a problem.

These pancakes are pan-fried in goat butter or coconut oil, both of which are good oils that we suggest on the Kefirise Diet.

Recipe

  • 500 ml kefir
  • 200 ml goats milk
  • 1 egg
  • 250 g chickpea flour (also called gram flour)
  • 200 g other gluten–free flour – can be buckwheat, quinoa, sorghum, millet flakes, coconut flour
  • 1 TBSP potato starch (not potato flour)
  • 1 tsp bicarb of soda
  • 1/2 tsp sea salt
  • Goat butter or coconut oil for the pan
  • optional – 100% pure stevia to taste if you like a sweet pancake, hummus, butter, soft goats cheese or mixed fruit like blueberries or strawberries to top.

How to assemble:

  1. Combine kefir, egg and milk.
  2. In a medium bowl mix flour, bicarb and salt. Melt 1 TBSP of goat butter and pour onto dry ingredients. Incorporate flour slowly into kefir mixture.
  3. Heat griddle on medium heat and add remaining goat butter/coconut oil (around 1 tbsp or so). Scoop pancake batter with 1/4 cup and place on griddle. Cook for few minutes each side. You will know when to flip when you see bubbles appear on the top side.

Note: If the batter is too thin, add more flour. Make sure the batter is not thin and soupy otherwise you will get crepes. It should be a nice firm batter that is pourable.

These pancakes can be sweet or savoury. Serve with the topping of your choice. These will keep up to 4 days in the fridge, and go nice and crisp when you pop them in the toaster to warm them up. Enjoy!

14 thoughts on “Guilt-free kefir pancakes!

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    1. Hi Lesley – As it turns out, kefir is tough stuff! You can dry it, freeze it or heat it, and it still retains its beneficial effects. So yes, you can cook with it. Best, Shann

  1. Can we eat sweet potatoes , squash and pumpkin.
    Having a job keeping ginger biscuits and sweet things but i will do it.
    I will try and make a standing order soon.
    You have my email but i will write it again.
    Thank you for your advice.
    Anne

  2. Hi Shann, this recipe sounds great and I find most of your health suggestions very helpful and will definitely try sorghum. Please could you give me the recipe in grams or ounces as I do not know what a cup measure is, Best regards Diana
    p.s. you mention sugar in the assemble part of the recipe by which I think you mean stevia!

  3. Sounds lovely but I have an intolerance to eggs (or at least I think I do so am presently avoiding them) – would goats milk work as a substitute?

    Many thanks

    1. Eggs work as a binder in this recipe – you could substitute warm goat butter and milk instead – Best, Shann