Whole Wheat Cinnamon Kefir Pancakes

by Chrissy


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Yes, people, we are in a pancake power mode right now. As Lauren mentioned in the Peanut Butter Banana Pancake post yesterday, these are great recipes to serve to that special someone for a Valentine’s Day/Weekend breakfast in bed!

Now, we’re going to play a little guessing game. It’s called, “What is it?”

Here are the hints…

It’s sort of wierd-looking, and sits out on the counter for much longer than you would think milk should sit, it has a slightly sour taste and appears to be curdled.

Yep, that’s homemade kefir, my friends.

Totally edible, drinkable, bakable. Loaded with probiotics and good bacteria for your tummy. I say, give it a go!

Since I just jumped on board the Kefir band-wagon, thanks to Amber (who also fashioned this darling little jarful of the starter for me :) ), I haven’t had much time to utilize its greatness, but thought this would be a good starting point.

Note to self: don’t substitute kefir for all of the milk when making a bowl of perfectly good oatmeal… it won’t be perfectly good for long. Too sour, too yogurty, not enough creamy oatmeal goodness. That’s all I’m saying.

Anyways, here’s a fabulous, fluffy kefir pancake recipe:

Mix the dry ingredients.

Mix the wet ingredients in with the dry ingredients.

Don’t forget that kefir!

Stir until a thick, but slightly runny batter is formed.

Heat some canola oil on a smooth griddle and when its hot, add some batter to the pan (>1/4 cup).

Flip that flap jack.

Serve with pure maple syrup, fresh fruit, and a sprinkle of powdered sugar.

These healthy little cakes are fan-tas-tic!  They also taste great as leftovers the next day. All you have to do is pop them in the toaster and munch on them on your jolly drive to work.

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Whole Wheat Cinnamon Kefir Pancakes

Makes 10-12 medium pancakes

1 cup whole wheat flour
1/4 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
A pinch of salt (1/8 tsp)
1 Tbsp brown sugar
1Tbsp canola oil, plus more for grill pan
1 tsp vanilla
1 tsp cinnamon
1 egg, beaten
1 1/3 cups kefir (can sub milk or buttermilk)
Fresh fruit, topping (optional)
Pure maple syrup (optional)

Mix together dry ingredients (flours, baking soda & powder, brown sugar, cinnamon, salt). Beat egg in a little bowl then add to the dry mixture along with the vanilla, kefir, and 1 Tbsp of canola oil. Mix together with a spoon, adding a little more kefir/milk, if it is too dry. The batter should be thick, but still able to run off the spoon somewhat smoothly.

Heat a large sauté pan or a smooth griddle, with about 1/2 Tbsp of canola oil, spreading it around. When it’s nice and hot, drop about a little less than a 1/4 cup’s worth of batter, making a few pancakes at a time. They will spread, so don’t put them too close together. Drop the heat to medium. After about 2-3 minutes flip them over and let them cook for another 2-3 minutes. Remember to add more oil, if needed, between batches.

*If the pancakes are thick they may take a minute longer per side. Just be sure they don’t burn!



From the Little Yellow Kitchen,

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7 Responses to “Whole Wheat Cinnamon Kefir Pancakes”

  1. Ahhhhh, I LOVE Kefir! Did you use plain or a flavor variety? I bet it would be delicious with the pomegranate Kefir or even the peach! :) I’m so making these this weekend!

  2. Chrissy

    Hi Nicole! I used plain kefir and it tasted great, although I am positive that any flavored kefir would be so so good! Since it was my first batch of homemade kefir, I didn’t explore with any flavors. I wanted to make sure it turned out right, first.


  3. Looks like a hearty breakfast for a chilly winter morning! I’m sure the Kefir adds lots of protein as well.

  4. Chrissy

    Oh yea, Kefir is a great source of protein!

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