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Homemade Whole Wheat Kefir Pancakes with Blueberry Sauce photo

Whole Wheat Kefir Pancakes with Blueberry Sauce

Start your day with these fluffy, hearty Whole Wheat Kefir Pancakes topped with luscious blueberry sauce!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pancakes:
  • 1 cup Whole Wheat Flour
  • 1.5 tablespoons Sugar
  • 1 teaspoon Baking Powder
  • 1 pinch Baking Soda
  • 1 teaspoon Salt
  • 0.25 teaspoon Cinnamon
  • 1 cup Kefir plain
  • 2 tablespoons Canola Oil
  • 1 large Egg
  • 1 teaspoon Vanilla Extract
For the Blueberry Sauce:
  • 2 cups Frozen Blueberries
  • 2 tablespoons Agave Nectar or Honey
  • 0.25 cup Water
  • 2 teaspoons Corn Starch

Equipment

  • Mixing bowls
  • Whisk
  • Non-stick skillet or griddle
  • Measuring cups and spoons
  • Saucepan
  • Spatula

Method
 

Instructions:
  1. In a large mixing bowl, combine whole wheat flour, sugar, baking powder, baking soda, salt, and cinnamon. Whisk until well blended.
  2. In another bowl, whisk together kefir, canola oil, egg, and vanilla extract until smooth.
  3. Pour the wet ingredients into the dry ingredients. Gently mix until just combined; let rest for 5 minutes.
  4. In a saucepan, combine frozen blueberries, agave nectar or honey, and water. Cook over medium heat until blueberries break down.
  5. Mix corn starch with water to form a slurry. Add to the blueberry mixture, cook until sauce thickens, then remove from heat.
  6. Heat a non-stick skillet over medium heat. Pour ΒΌ cup of batter for each pancake. Cook until bubbles form, then flip and cook until golden brown.
  7. Serve pancakes warm, drizzled with blueberry sauce. Add fresh blueberries or yogurt if desired.

Notes

  • Let the batter rest longer for extra fluffiness.
  • Add nuts or seeds for texture and nutrition.
  • Ensure skillet is heated for even cooking.
  • Adjust sugar level for sweeter pancakes.