Ingredients
Equipment
Method
Gather all ingredients – dry, wet, and optional – and make sure eggs are at room temperature.
In a bowl, whisk together the dry ingredients: coconut flour, baking powder, and salt.
In a separate bowl, whisk the wet ingredients: kefir, eggs, melted coconut oil (or butter), and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring gently until the batter is smooth. Let it rest 2–3 minutes to thicken slightly.
Preheat a non-stick skillet or frying pan over medium heat and lightly grease with coconut oil or butter.
Pour small amounts of batter onto the skillet. Cook 2–3 minutes until bubbles form on the surface, then flip and cook another 1–2 minutes until golden brown.
Stack the pancakes on a plate, add optional sweetener, fruit, or toppings, and serve warm.
Notes
| Nutrition Facts | Amount per Serving |
|---|---|
| Calories | 180 kcal |
| Protein | 8 g |
| Fat | 12 g |
| Carbohydrates | 10 g |
| Fiber | 6 g |
| Net Carbs | 4 g |
| Sugar | 3 g |
| Calcium | 15% DV |
| Probiotics | Naturally present (from kefir) |