Gluten-free kefir pancakes

Since my kefir cake with frozen berries has become one of my most popular recipes, I thought it would be a good idea to develop a recipe for gluten-free kefir pancakes – specifically, the large ones my mum used to affectionately call the ‘lazy housewife’s pancakes’.

As you may know, kefir is a truly valuable food ingredient being rich in probiotics and various nutrients. It is easier to digest for those who are lactose intolerant as the fermentation process breaks down lactose, the sugar found in milk. It can be consumed or added in baking such as cakes and pancakes.

I keep them low in sugar as they can be enjoyed savoury with slices of cheese and ham or sweet with marmalade and yoghurt. Or any other filling you like. The addition of poppy seeds gives the pancakes a lovely nutty after taste but also provides dietary fibre as well as other essential nutrients.

Gluten-free kefir pancakes

Course: Breakfast, BrunchCuisine: Eastern EuropeanDifficulty: Easy

Servings

8

large pancakes

Prep time

5

minutes

Cooking time

25

minutes

Calories per pancake

200

kcal

My gluten-free large kefir pancakes are low in sugar and can be enjoyed savoury with slices of cheese and ham or sweet with marmalade and yoghurt. Or any other filling you like. The addition of poppy seeds gives the pancakes a lovely nutty after taste but also provides dietary fibre as well as other essential nutrients. Perfect for a Sunday morning.

Ingredients

• 2 medium eggs

• 100 ml plain kefir

• 300 ml milk of choice

• 250 g gluten free plain flour

• 50 g tapioca starch

• 50 g buckwheat flour

• 1 tbsp brown sugar

• pinch fine sea salt

• 1 tbsp poppy seeds

• Optional seasoning

• 0,25 tsp vanilla extract

• ground cinnamon to taste

Directions

• Whisk the eggs with the sugar, salt and optional seasoning in a bowl.
• Add the kefir and milk and mix well.
• In a separate bowl, mix the flours and poppy seeds, add to the liquid mixture and mix well once again.
• Let the dough sit for 5-10 minutes.
• Warm some olive oil in a large frying pan and once hot, use a soup scoop to get the right amount of dough and spread it over the base of the pan.
• Fry on each side for about 1-2 minutes on medium heat or until golden brown.

Use #TheNonGlutenOne if you make this recipe and post about it on Instagram, so that I can re-share the love. And do let me know if you think there’s anything wrong with this recipe. Use my contact page or email me info@thenonglutenone.com. Thank you.