These pancakes are deeply browned, crispy, and fluffy. I like to add a mashed ripe banana to lightly sweetened the pancakes but it is optional. Top with whatever you like such as butter and maple syrup, peanut butter, honey, or fruit.
Yield: 6 pancakes
Ingredients
- 1 cup 100% whole wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground cinnamon
- 1 ripe banana (optional)
- 1 large egg
- 1 cup plain kefir
- 1/2 teaspoon vanilla
- 1 tablespoon butter, melted
- Coconut oil, butter, or neutral oil for the skillet
Preparation
Mix flour, baking powder, baking soda, salt, and cinnamon together in a bowl.
In a medium bowl, mash the banana well with a fork if using. Whisk in the egg, kefir, vanilla, and melted butter. Gently stir this mixture into the dry mixture until just incorporated. Try not to over mix the batter (a few lumps are okay).
Heat a large nonstick skillet over medium heat. Once the skillet is hot, coat with oil and turn down the heat to low. Ladle pancake batter into the skillet, about 1/4 – 1/3 cup each (or can adjust the amount of batter to make smaller or larger pancakes depending on personal preference). Cook until there are a few bubbles on the surface, the edges have begun to set, and the bottoms are browned, about 2-3 minutes. Flip and cook the other sides for about 2-3 minutes or until golden brown and cooked throughout. Repeat with the reminder of the batter, lightly coating the skillet with oil in between batches. Serve warm.
Notes
1 cup whole milk plus 1 tablespoon lemon juice can be substituted for the kefir. To make a buttermilk substitute, pour milk into a measuring cup and stir in lemon juice. Let sit for about 5-10 minutes until slightly thickened.
This recipe can easily be doubled.