Whole Wheat Probiotic Kefir Blueberry Pancakes

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Whole Wheat Probiotic Kefir Blueberry Pancakes using Shepherd’s Grain flour submitted by Chris (@PlatypusTooth) .

Chris says: “I started working on this recipe when my wife was pregnant with our first child. I wanted something tasty and light that also provided fiber, probiotics, and protein without too much sugar. Now my kids are 6 and 3 and papa’s blueberry pancakes are a frequent weekend request.”

Whole Wheat Probiotic Kefir Blueberry Pancakes

A healthy probiotic take on a traditional breakfast favorite that your family will love!

Equipment 

Large mixing bowl

2 cup glass measuring cup or larger (for wet ingredients)

Measuring spoons

Heavy bottom pan

1 cup measuring cup (for scooping batter)

Dry Ingredients 

2 loose cups or 260g whole wheat flour

½ tsp salt

1 tsp Cream of Tartar

½ tsp baking soda

¼ tsp cinnamon

1 pinch nutmeg

Wet Ingredients 

2 eggs

¼ cup kefir or yogurt

½ tsp vanilla

Whole milk

¼ cup whole milk set aside

Coconut oil for the pan

Directions

Start warming your preferred heavy bottom pan to a medium low. Cast Iron skillets work well here.

The concept is 2 cups liquid for 2 loose cups flour.

Place the dry ingredients (flour, salt, cream of tartar, baking soda, cinnamon, and nutmeg) in a large mixing bowl and mix them together with a whisk. Set them aside for now. (cream of tartar and baking soda gets a better lighter lift than baking powder)

In the 2 cup glass measuring cup add the ¼ cup kefir (or yogurt), then add the eggs and whisk them together.

Add the whole milk until everything equals 2 cups, then add the vanilla and whisk wet ingredients together.

Add the wet ingredients to the dry ingredients and mix everything until the flour is mixed in. Then add the extra ¼ cup of whole milk. This helps to break up and thin out the batter to a consistency similar to a thin milkshake. If the flour was packed in when you measured earlier or your flour is very thirsty the batter will be too gloopy. Feel free to add a splash of milk at this point if your batter isn’t soupy enough.

Place 1 tbs of coconut oil into the warm pan and spread it around.

Using a one cup measuring cup pour about ¾ cup of the batter into the middle of the pan. Now is a great time to drop a few blueberries on top.

When the bubbles forming on top stay open carefully flip the pancake. Watch out for splatters. The pancake is finished when the edge of the underside looks tasty and golden brown.

These pancakes don’t need butter because they absorb the coconut oil while cooking.

Place another tablespoon of coconut oil in the pan and continue. This recipe makes about five and a half ¾ cup pancakes.

Because the pancakes do not have added sugar, homemade whipped cream makes a delicious addition with a little maple syrup.

What is your favorite recipe? We’d love to feature it here on our blog. Email info@shepherdsgrain.com for more info. When you post your Shepherd’s Grain creations on social media, be sure to add #BakewithSG.