Kefir breakfasts
Banana Oat Kefir Pancakes
Banana sweetens and thickens the batter, while oats absorb some of its extra moisture. Together they make a soft, substantial pancake that needs little topping. Kefir makes a thick pancake batter that cooks up soft inside with crisp edges. Let the batter rest briefly, then keep the pan at medium heat so the center cooks before the surface gets too dark.
Make it
Method
- Whisk the kefir, egg, and melted butter. Mix the flour, sugar, baking powder, baking soda, and salt in a second bowl.
- Fold the wet ingredients and flavor ingredients into the dry mixture. Rest for 5 minutes.
- Heat a lightly greased pan over medium heat. Spoon in small rounds of batter.
- Cook until bubbles appear and the edges look set, flip, then cook the second side for 1 to 2 minutes.
Why these flavors work
The kefir and baking soda reaction gives the batter lift, while a short rest hydrates the flour and makes the pancakes easier to turn.
Store it
Refrigerate cooked pancakes in a covered container for up to 3 days. Reheat in a dry pan or toaster oven.
A substitution that works
Unsweetened soy kefir can replace milk kefir in the same amount. Adjust the batter only after the 5-minute rest.
If the texture is wrong
Too thick? Add liquid one tablespoon at a time. Too thin? Add flour one tablespoon at a time, then rest the batter again.