Whole Wheat Kefir Pancakes with Blueberry Sauce

Name: Whole Wheat Kefir Pancakes with Blueberry Sauce
Yield: 6 -8 pancakes
Ingredients: 1 cup whole wheat flour; 1 1/2 tablespoons sugar; 1 teaspoon baking powder; ¼ teaspoon baking soda; ½ teaspoon salt; 1/4 teaspoon cinnamon; 1 cup plain kefir; 1 tablespoon canola oil; 1 large egg; 1 teaspoon vanilla extract; Blueberry Sauce:; 2 cups frozen blueberries; 2 tablespoons agave nectar or honey; 1/4 cup water; 2 teaspoons corn starch

User Reviews

4.8

39 reviews

Excellent

Servings
6 -8 pancakes
Course
Breakfast

Whole Wheat Kefir Pancakes with Blueberry Sauce

Iris Warren

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

1 cup whole wheat flour
1 1/2 tablespoons sugar
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1/4 teaspoon cinnamon
1 cup plain kefir plus 2 tablespoons
1 tablespoon canola oil
1 large egg
1 teaspoon vanilla extract
Blueberry Sauce:
2 cups frozen blueberries
2 tablespoons agave nectar or honey
1/4 cup water
2 teaspoons corn starch

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Instructions

1. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Set aside.
2. In a large glass measuring cup or small bowl, whisk together kefir, canola oil, egg , and vanilla extract.
3. Pour wet ingredients over the dry ingredients. Stir gently with a spatula until combined. Don't over mix.
4. Heat a griddle pan or non stick skillet over medium heat. Spray with cooking spray. Pour about 1/4 of a cup of pancake batter onto the hot griddle pan, spacing out the pancakes a few inches from each other. When the pancakes start to bubble up, flip and cook until pancakes are lightly browned.
5. To make the blueberry sauce:
Cook blueberries, agave or honey, water, and corn starch on medium heat for 10 minutes stirring occasionally. Serve warm over pancakes.