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Kefir Banana Pancakes Recipe
Natalia Smith

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!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 people
Course: Baking, Brunch
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

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

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)

Method
 

Prep
  1. Mash bananas. On a cutting board, smash 2 ripe bananas into a medium bowl, no big pieces should complain about being left chunky.
  2. Mix wet. In a separate bowl, whisk 1 cup kefir, 2 eggs, vanilla, and your brown sugar or maple syrup until smooth.
  3. 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
  1. Pour wet into dry. Gently fold with a spatula until just combined, avoid overmixing or your pancakes get tough.
  2. 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
  1. Heat the pan. Warm your skillet over medium heat and melt 1 Tbsp unsalted butter (or neutral oil) until it sizzles slightly.
  2. Scoop batter. Use a ¼‑cup measuring cup to form little circles on the griddle.
  3. 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
  1. Stack pancakes high on plates.
  2. Top with butter, real maple syrup, sliced banana pieces, or jam.
  3. 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.