Kefir Pancakes

Thanks to my sister-in-law, Mary, we have been eating delicious pancakes for years. She uses freshly ground whole wheat flour, which tastes so much better than typical wheat flour in baked goods. To save time, I buy white whole wheat flour, which isn't as heavy as regular wheat flour. The original recipe calls for buttermilk, but I've been using kefir instead of buttermilk for the last few years. Skip maple syrup altogether and try cooked-down fresh or frozen fruit and Greek yogurt on your pancakes. My easy Blueberry Chia Sauce can also be made with strawberries or peaches! No one will miss the fake maple syrup that seems to be the automatic choice for pancake toppings for most people.
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2 cups white wheat flour or half whole wheat and half white or all freshly ground whole wheat flour 1/2 tsp salt 1 tsp baking soda 2 cups plain kefir or kefir/milk combination 2 tbsp neutral oil like Canola or refined safflower 2 eggs 2 tbsp real maple syrup or raw honey fruit syrup, fresh or frozen fruit cooked down 1 1/2 cups vanilla or plain Greek yogurt


1) Mix dry ingredients together in a large bowl. Mix wet ingredients, except yogurt, in a separate bowl. Heat griddle to 300 degrees F. Grease with nonstick spray or coconut oil. Mix the wet ingredients into the dry ingredients. Stop mixing when the batter is just barely combined (there should be some lumps). If the batter seems really thick, add a little more milk. Pour batter onto hot griddle.
2) Flip pancakes over when you see the bubbles pop and the holes stay open rather than fill in with more batter.
3) Top the pancakes with cooked-down fruit and plain or vanilla yogurt. Alternatively, serve with warm real maple syrup and a dab of yogurt.