These blueberry kefir pancakes are a wholesome and healthier breakfast option. Planning a brunch or wanting something special for Mom this Mother's Day? These pancakes are light and fluffy, easy to make and have a strong and beautiful blueberry taste.
1 ½tablespoonbuttermelted, or sub vegan butter or coconut oil for non-dairy option
½cupfresh blueberries
Instructions
Sift flour and baking powder into a large bowl. Add sugar and pinch of salt.
Stir in blueberry kefir, the egg, vanilla, and melted butter.
Heat a large fry pan over medium to high heat. Add half a tablespoon of butter (or coconut oil) and melt. Once hot, use a paper towel to wipe out the butter. This will help prevent burning.
Reduce heat to medium and add another half tablespoon of butter.
Take about a ⅓ of a cup of pancake batter and place in the centre of your frying pan, spreading out to create a pancake that is around 5"/12cm in diameter.
Top with about 4-5 fresh blueberries.
Cook on one side, for around 3-4 minutes, or until bubbles start to appear on the surface. Flip and repeat.
Continue until pancake batter is finished. Every second pancake, reapply a small amount of butter to avoid sticking.
To keep pancakes warm, heat oven to 170F/75C and stack each cooked pancake on a heatproof plate. Place in oven until you are ready to serve to guarantee toasty and warm pancakes!
Serve with plain yogurt, extra blueberries and maple syrup.
Notes
Nutrition notes are for 8 pancakes. 8 pancakes will feed between 2-4 people, depending on hunger levels! Nutrition is also for plain kefir not blueberry kefir in particular.