These Milk Kefir Pancakes were though up in an effort to use up some more mature milk kefir. Have you ever had a milk kefir brew that has been sitting around for way too long and has gone too sour or chunky looking for your liking? We had an excess of well fermented milk kefir. So we decided that milk kefir sourdough pancakes should be in the makings for breakfast. The kids were definitely thrilled to have these served with a scoop of homemade, raw vanilla ice cream and passionfruit pulp. But pretty much any fruit or other type of topping goes perfectly with these Milk Kefir Pancakes. I just love watching these pancakes cook. The smell is very distinct. And everyone knows that they are in for a treat when this aroma fills the house. Get cooking, and enjoy!
Milk Kefir Pancakes
- 3/4 cup milk kefir well fermented
- 1 cup any flour I used a mixture of brown rice flour and almond meal
- 2 large eggs
- 1/4 tsp baking soda
- pinch salt
- 1 tbsp ghee or coconut oil
- The night before, stir together milk kefir and flour in a small mixing bowl. Once combined, cover with a cloth and allow to ferment overnight on the bench. Or for at least 8 hours.
- Once ready to use, heat the well greased fry pan to medium- high heat.
- Add eggs, baking soda, salt, and ghee to the fermented mixture and combine well. If the mixture is still too dry, add a splash more of some milk kefir. It should have a thick, but pourable consistency.
- Pour batter onto the pre-heated frypan and watch it bubble and sizzle.
For a yummy topping for these pancakes, try our Creamy Carob Buttercream.
If you’re interested in more exciting recipes, take a look at our recipe book.