Kefir and Flaxseed Whole Wheat Pancakes | PC.ca

Kefir and Flaxseed Whole Wheat Pancakes

4 Kefir pancakes stacked on a plate.  Topped with blueberries and raspberries and dusted with powdered sugar

PC Plain Kefir Probiotic Fermented 1% M.F. Milk

Kefir and Flaxseed Whole Wheat Pancakes

Adding a little whole wheat flour and flaxseed to your pancake batter bumps the fibre up and makes ...

Adding a little whole wheat flour and flaxseed to your pancake batter bumps the fibre up and makes them that much more nutritious. Serve with maple syrup.

  • Level: Intermediate
  • Preparation: 15 mins
  • Ready in: 25 mins
  • Serves: 8
  • Dish Type: Canadian, American
  • Season: Spring
  • Course: Main
  • Main Ingredient: Kefir
  • Calories

    210 cal

  • Total Fat

    10 g

  • Sodium

    230 mg

  • Total Carbohydrate

    10 g

  • Dietary Fiber

    2 g

  • Protein

    6 g

Kefir and Flaxseed Whole Wheat Pancakes

4 Kefir pancakes stacked on a plate.  Topped with blueberries and raspberries and dusted with powdered sugar

PC Plain Kefir Probiotic Fermented 1% M.F. Milk

  • Calories

    210 cal

  • Total Fat

    10 g

  • Sodium

    230 mg

  • Total Carbohydrate

    10 g

  • Dietary Fiber

    2 g

  • Protein

    6 g

How to make

Ingredients

  • 1 cup (250 mL)

    All-purpose flour
  • 1/2 cup (125 mL)

    Whole wheat flour
  • 2 tbsp (25 mL)

    Ground flaxseed
  • 1 tsp (5 mL)

    Baking powder
  • 1/2 tsp (2 mL)

    Baking soda
  • 4 tsp (20 mL)

    Granulated sugar
  • 1/4 tsp (1 mL)

    Salt
  • 1-1/2 cups (375 mL)

    PC® Plain Kéfir Probiotic Fermented 1% M.F. Milk
  • 1/3 cup (75 mL)

    2% milk
  • 2 tbsp (25 mL)

    Unsalted butter, melted
  • 1

    Large egg, lightly beaten
  • 3 tbsp (45 mL)

    Unsalted butter

How to make

  • Step 1

    Whisk together flours, flaxseed, baking powder, baking soda, sugar and salt in large bowl. Combine kefir, milk, melted butter and egg in another bowl. Stir kefir mixture into flour mixture with wooden spoon until combined; do not over mix.

  • Step 2

    Heat heavy frying pan over medium heat. Once hot, add one-quarter of the butter; melt. Using 3 tbsp (45 mL) batter per pancake, dollop four pancakes around the pan. Cook for 3 minutes or until edges are set and bubbles rise to the top; turn and cook 3 minutes or until golden and cooked through. Transfer to platter; cover to keep warm.

  • Step 3

    Repeat three more times for 16 small pancakes.

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