Blueberry Pecan Kefir Pancakes
Kefir cheese makes yummy, fluffy pancakes. Although heat kills the probiotics, I added a blueberry kefir compote topping to add the probiotics back in. Kefir helps pancakes and doughs to rise much like a sourdough starter, and also makes for a nutrient-dense food that will sustain you all morning long.
Servings: 6 pancakes
Ingredients
Kefir Pancakes
- 4 whole eggs
- 1⅓ cups Kefir Cheese
- 1⅓ cups Oat flour – I grind oatmeal in a food processor or coffee grinder
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2-3 tablespoons Coconut Oil
- ½ cup pecans
- ½ cup blueberries
Blueberry Kefir Compote
- 1½ cups blueberries – fresh
- 3 tablespoons Kefir
- 2 tablespoons Maple Syrup
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Instructions
Pancakes
- In a small bowl, beat eggs together with a fork.
- In a separate bowl, add the dry ingredients – oat flour, cinnamon, baking soda, and baking powder. Mix together.
- Then add kefir cheese and mix together until well combined.
- Pour in the eggs and mix thoroughly. Batter will be thick.
- Set a skillet on medium-high heat. Melt 1/2 tablespoon of coconut oil in the pan.
- When the skillet is hot, add 2 heaping tablespoons of the batter to the skillet for each pancake. Add a few pecans or blueberries on top of batter while the pancake cooks. (I like to add blueberries to one pancake and on the next pancake add pecans.)
- Cook for about 1 – 2 minutes per side.
- Repeat with coconut oil and extra batter.
- Top pancakes with blueberry kefir compote.
Blueberry Kefir Compote
- Place all the ingredients in a blender and pulse until well combined. You can make it chunky or smooth to your liking.
- Serve over kefir pancakes.
