Kefir Banana Pancakes
Fluffy Kefir Banana Pancakes made simple! Discover the perfect recipe with step-by-step tips for moist, healthy pancakes. Try it now for breakfast bliss!
Equipment
- Mixing bowls (one medium‑sized bowl for wet, one for dry)
- Whisk or fork
- Measuring cups & spoons
- Nonstick skillet or griddle (cast iron skillet works too)
- Spatula
- Blender or immersion blender (optional for the lightest, fluffiest pancakes)
Ingredients
Dry Ingredients
- 2 cups all‑purpose flour preferably organic (or gluten‑free flour blend)
- ½ cup rolled oats optional adds fiber so you’re not reaching for midnight cereal or ice cream
- 2 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
Wet Ingredients
- 2 large ripe bananas smashed on a cutting board until almost smooth (use spotty, yellow bananas for more natural sweetness)
- 1 cup Maple Hill Creamery Vanilla Kefir or plant‑based kefir for vegan/keto
- 2 large eggs preferably organic (or flax “eggs”: 1 Tbsp flaxseed + 3 Tbsp water)
- 1 tsp vanilla extract
- 2 Tbsp brown sugar maple syrup, or sugar‑free substitute
Add‑Ins & Mix‑Ins
- ½ scoop vanilla or unflavored protein powder perfect post‑workout, like a quick protein shake in pancake form
- 1 Tbsp chia seeds or ground flaxseed
- 2 Tbsp chocolate chips or ¼ cup blueberries or raspberries
Instructions
Prep
- Mash bananas. On a cutting board, smash 2 ripe bananas into a medium bowl, no big pieces should complain about being left chunky.
- Mix wet. In a separate bowl, whisk 1 cup kefir, 2 eggs, vanilla, and your brown sugar or maple syrup until smooth.
- Combine dry. In another bowl, stir together flour, oats (if using), baking powder, soda, and salt. This simple mix reminds you of breakfast cereals but way yummier.
Mix
- Pour wet into dry. Gently fold with a spatula until just combined, avoid overmixing or your pancakes get tough.
- Add boosters. Stir in protein powder, chia seeds, or berries. This gives growing kids and hungry babies more powers to conquer the school day or a pregnancy snack attack.
Cook
- Heat the pan. Warm your skillet over medium heat and melt 1 Tbsp unsalted butter (or neutral oil) until it sizzles slightly.
- Scoop batter. Use a ¼‑cup measuring cup to form little circles on the griddle.
- Flip time. When edges set and bubbles appear (about 2–3 min), flip and cook another 1–2 min until golden. Remember John’s tip: don’t rush the flip, patience gives you the lightest, fluffiest pancakes ever.
Serve
- Stack pancakes high on plates.
- Top with butter, real maple syrup, sliced banana pieces, or jam.
- Add whipped cream, sharp cheddar cheese, or nut butter for extra flair.
Notes
Nutrition & Health Benefits
- Per pancake (approx.): 120 calories, 5 g protein, 18 g carbs, 4 g fat, 3 g fiber.
- Probiotics: Kefir delivers beneficial bacteria for gut health and digestion.
- Potassium & Fiber: Bananas and oats help steady hunger levels for hours, no more grabbing granola bars or smoothies between class sessions.