Whole Wheat Kefir Pancakes With Blueberry Sauce

Serving 6 people

45 min


  • agave nectar 2 tablespoons agave nectar or honey
  • baking powder 1 teaspoon baking powder
  • baking soda ¼ teaspoon baking soda
  • blueberries 2 cups frozen blueberries
  • canola oil 1 tablespoon canola oil
  • cinnamon 1/4 teaspoon cinnamon
  • corn starch 2 teaspoons corn starch
  • egg 1 large egg
  • kefir 1 cup plain kefir, plus 2 tablespoons
  • salt ½ teaspoon salt
  • sugar 1 1/2 tablespoons sugar
  • vanilla extract 1 teaspoon vanilla extract
  • water 1/4 cup water
  • whole wheat flour 1 cup whole wheat flour
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How to make it

  1. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Set aside.
  2. In a large glass measuring cup or small bowl, whisk together kefir, canola oil, egg , and vanilla extract.
  3. Pour wet ingredients over the dry ingredients. Stir gently with a spatula until combined. Don't over mix.
  4. Heat a griddle pan or non stick skillet over medium heat. Spray with cooking spray.
  5. Pour about 1/4 of a cup of pancake batter onto the hot griddle pan, spacing out the pancakes a few inches from each other. When the pancakes start to bubble up, flip and cook until pancakes are lightly browned.
  6. To make the blueberry sauce:Cook blueberries, agave or honey, water, and corn starch on medium heat for 10 minutes stirring occasionally.
  7. Serve warm over pancakes.