It’s Sunday. Family day.
One of our favorite breakfast traditions is making buttermilk pancakes. My boy Tobi has become quite the little chef in the kitchen and can pretty much whip up the entire recipe on his own, with a tiny bit of assistance with folding in the egg whites.
When I started making my own kefir, I learned that I can switch out buttermilk for my kefir in any recipe so that’s what we’ve done here. And if we’re going all healthy, why not use 100% whole wheat flour too! The key to keeping your pancakes fluffy, especially when using whole wheat is separating the eggs and whipping the egg whites into clouds that you fold into the batter. It’s an extra step and takes extra time, but I promise it’ll deliver extra fluffiness and mouth joy from your healthy pancakes.
Hope you have a Sunday to try out this little recipe with your family. Here’s a peek at our family Sunday tradition:
Kefir Whole Wheat Pancakes:
Makes 8 to 10 – 4 inch pancakes
1 cup whole wheat flour
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
2 eggs separated
1 cup kefir *If you don’t have kefir, you can use buttermilk
1 tsp vanilla extract
2 tbsp melted butter, cooled but still liquid
1. In a large bowl combine flour, baking powder, baking soda, salt and cinnamon.
2. In a separate bowl lightly whisk egg yolks. Stir in kefir, vanilla and melted butter.
3. Add liquid ingredients to dry ingredients and gently stir until just combined.
4. Place egg whites in electric mixer bowl and beat until soft peaks forms.
5. Gently fold egg whites into batter.
6. Heat a griddle over medium heat. Brush with butter.
7. Drop scoops of batter, whatever size you desire, and wait until bubbles form on the surface before flipping.
8. Cook until both sides are golden.
9. Top with fresh berries, or if you are like my children, drown in maple syrup.