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.
- 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:
- Combine kefir, egg and milk.
- 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.
- 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!