Kefir pancakes 

High fibre

Ingredients

• 225g gluten free plain flour
• 1.5tsp baking powder
• 1xtsp baking soda
• 470ml kefir
• 2x large eggs
• 3x tsp honey
• A dash of vanilla extract
• 30g raspberries
• 1x tbsp coconut oil
• - - - - -
• To serve:
• 50g mixed berries
• 2x tbsp walnuts, chopped

Method

Mix the flour, baking powder, baking soda, and salt in a large bowl.

Add the kefir, honey, vanilla extract and eggs and stir until the batter is mixed but still has some lumps.

Fold in the berries.

Lightly oil a pan with a small amount of coconut oil.

Heat over a medium to high heat.

Add a large spoonful of the batter into the pan and cook for approximately 3 minutes, until bubbles start to form and the edges are dry.

Flip the pancake and repeat on the other side for a further 3 minutes.

Repeat the process with the remaining batter.

Serve with more berries and sprinkle with chopped walnuts.

Nutrition

Type	Quantity
Fiber	2.1g

Low fibre

Ingredients

• 225g gluten free plain flour
• 1.5x tsp baking powder
• 1xtsp baking soda
• 470ml kefir
• 2x large eggs
• 3x tsp honey
• A dash of vanilla extract
• 30g banana, well chopped
• 1x tbsp coconut oil
• - - - - -
• To serve:
• 50g banana, sliced
• 60g plain Greek yoghurt

Method

Mix the flour, baking powder, baking soda, and salt in a large bowl.

Add the kefir, honey, vanilla extract and eggs and stir until the batter is mixed but still has some lumps.

Fold in the berries.

Lightly oil a pan with a small amount of coconut oil.

Heat over a medium to high heat.

Add a large spoonful of the batter into the pan and cook for approximately 3 minutes, until bubbles start to form and the edges are dry.

Flip the pancake and repeat on the other side for a further 3 minutes.

Repeat the process with the remaining batter.

Serve with sliced banana and a large spoonful of Greek yoghurt.

Nutrition

Type	Quantity
Fiber	1.4g