Kefir & Honey Pancakes

{gluten-free, nut-free and positively delicious}

Oh pancakes... can we ever have enough pancakes? That is a good question to ponder upon, but not for too long because I know the answer, and it is no, there is no such thing as enough pancakes. And the same can be said of pancake recipes. So here is another one just for you. The secret to these: homemade goat milk kefir (though of course you can just buy a store bought variety or even the cow variety, but try to buy an organic one if you do- Riverford Organic do a good one and it is available on Ocado). 

Kefir is the perfect replacement for buttermilk- the quintessentially indispensable ingredient to proper pancakes. And the rest of the recipe just calls for simple everyday ingredients that you should already have in your pantry. So go get making these bad boys for your next weekend breakfast.

My top tips: 1) Allow the batter to rest for at least 10 minutes before starting to cook them (ideally overnight so cue: make them on Saturday night so they are ready to fry up on Sunday morning), it allows the flour to fully absorb all the liquid and just makes for more delicious pancakes. 2) Eat these with honey rather than maple syrup. There is something magical about the goat milkiness that comes through ever so slightly and honey. You know what I'm talking about right? Honey drizzled on goat's cheese, it's a thing, and it's a damn good thing, in my opinion. 

Now let's get pancaking my friends. 

With love,

Marie

Kefir & Honey Pancakes

Ingredients

• 2 cups sifted brown rice flour (or a blend based on rice flour)
• 1 teaspoon bicarbonate of soda
• 1 teaspoon salt
• 2 teaspoons honey
• 2 eggs, slightly beaten
• 2 cups goat milk kefir
• 2 tablespoons coconut oil, melted
• 1 teaspoon pure vanilla extract

Instructions

1. Measure out 2 cups of sifted flour and place in a large bowl.
2. Whisk bicarbonate of soda and salt into flour.
3. In a separate bowl, whisk together eggs, kefir, melted coconut oil, honey and vanilla extract.
4. Pour wet ingredients into dry ingredients and stir just until combined.
5. Ladle ¼ cup of batter per pancake onto hot lightly greased frying pan.
6. Cook pancake until it bubbles on one side, and then flip.
7. Cook until browned on other side. Repeat until you are done with the batter.
8. Enjoy with a dash of honey!