Wednesday, March 25, 2009

Recipe: Oatmeal Kefir Pancakes

Have you ever tried kefir?

I've always heard a lot about this fermented milk drink, loaded with probiotics. And last week I thought I'd try it out, as I've been experimenting with high quality dairy products lately.

A couple of sips into it, I had to stop. It was much too thick and sour for my taste - nothing like the 'yogurt drink' I had expected.

As someone who hates to waste food, even when I don't like it, I started to think of other alternatives for my kefir.

Then on Saturday morning, it hit me. I'd use it for making pancakes! Similar to buttermilk, kefir's batter-like consistency was actually a plus in this case. So I tried, using an old recipe for oatmeal pancakes, and was amazed by how good they turned out.

Whether or not you like kefir, I am sure you will enjoy. Topped with ground flaxseeds and strawberries, this dish will welcome you into Spring!

You can also try with apple butter and labne. Yum.

Serves 2 (seven 4-inch pancakes)

3/4 cup rolled oats
1 cup kefir
1 egg
1 tbsp butter
1/2 tsp vanilla
1 tbsp maple syrup
1 tbsp melted butter
1/4 tsp salt
1/4 cup corn flour
1/8 tsp grated nutmeg
1/4 tsp baking soda
2 tbsp ground flax seeds (optional)
strawberries, sliced (optional)

Place oats and kefir in a large bowl and let sit for 20 minutes. Beat the eggs, vanilla, maple syrup, and melted butter in a small bowl. Stir in the soaked oats. Next, add the salt, corn flour, nutmeg, and baking soda. Mix well.

Drop 1/4 cup of batter into a heated cast iron skillet or griddle. Cook over medium low heat until tops are covered with holes. Turn the cakes over and cook on other side. Repeat until batter is finished.

Sprinkle ground flax seeds and strawberries atop the pancakes. Serve with yogurt or labne.

11 comments:

Ricki said...

Great way to use it up! I have tried kefir and also found it a bit too much for my taste. A friend of mine says it smells like baby vomit. . . not too appealing! Luckily you found a way to make it delectable. :)

Cyndi said...

I must be in the minority, but I love and crave the tangy, sour taste of kefir! It must be something my body craves and needs. Just wondering if the recipe for pancakes would destroy the beneficial live bacteria in the cooking process? It does sound like a great recipe for using the otherwise tossed-out kefir!

I enjoy your blog - thanks!

Ameet Maturu said...

Ricki -

Thanks for your comments! It's good to know I'm not crazy in my dislike for kefir (at least as a beverage).

Cyndi -

Glad to hear you've had a positive experience with kefir. I wonder if you might also like kombucha?

There is something to the sour, fermented taste of both beverages that I don't really like. But as you say, it may be something your body craves and needs.

I do feel the fermentation helps make good pancakes. Sure, some of the beneficial properties may be lost, but there are always other ways to get them in my diet that I don't object to (e.g. yogurt, kimchee, pickles, etc).

I am glad you like the blog. Thanks for posting!

Tangled Noodle said...

I'd definitely like to try this! Although I've never had kefir, my father-in-law swears by it.

Meg said...

I love kefir, too! I can't wait to make the pancakes. Your blog is wonderful--thanks

Ginny said...

You might consider trying a flavored version of kefir - I tried Lifeway's strawberry version for the first time this past week and *loved* it. It really is just like a yogurt smoothie. I can't speak for the plain version, though.

Ameet Maturu said...

Hi Ginny - I am beginning to think that I should give kefir another shot. I bought mine direct from a dairy farmer. I have a feeling the store bought ones are a little more palatable. Thanks for the tip!

CableGirl said...

I make my own kefir from kefir grains and love it. I use it to make smoothies with frozen fruit. Yum. I HIGHLY recommend it.

JoseG said...

This is a great recipe. I love the way the tangy quality of the kefir works with the light airy oatmeal texture. I wonder if almond meal would work as opposed to corn flour. I haven't baked with corn flour before and I used spelt in this since we're not 100% gluten free in my house. About kefir, the flavor is a bit much in the beginning but like another reviewer said, it's great as a smoothie. I normally blend mine with a banana, an orange and whatever frozen fruit I have around. It's filling and I think its benefits are much greater than those of yogurt.
Thanks for the great recipe, I'll be making this many times in the future!

Ameet Maturu said...

Hey Jose,

I'd experiment and see for yourself on the almond meal. Most flours should work fine. I just used corn flour, since I had it in the house. Also, I often make this recipe using a high quality yogurt instead of kefir. So you can try that too. Glad you enjoyed it!

Cuccee Sprouts (is in Cucumber Sprouts) said...

I am hungry now! I want to try and make these with my own homemade kefir. http://cuceesprouts.com/2010/10/fermenting-experimenting/

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