This recipe makes about 20 medium pancakes
1 cup white unbleached flour
1 tbsp organic turbinado sugar or coconut sugar
1 tsp aluminum free baking powder
1/2 tsp real salt
(For grain free: sub flours for 1 cup sorghum flour, 1/2 cup millet, 1/2 cup tapioca flour)
3 large organic (or pastured) eggs
3 tbs coconut oil OR grass fed butter, melted
1/2 cup kefir
2 1/2 cups Stonyfield French Vanilla Whole Milk Yogurt
1/2 tsp baking soda, diluted in teaspoon vinegar
1 1/2 tsp real vanilla extract
2 single serving tubs of Stonyfield Organic Greek Yogurt in Caramel
2. Mix dry ingredients. Whisk wet ingredients separately, adding the baking soda/vinegar mix at the end.
3. Mix wet into dry until ingredients combine. Do NOT over-mix and do not use a mixer.
4. Place spoonful of batter on preheated frying pan, 4-5 at a time, do not crowd pan so you have room to flip
5. Flip each pancake when you start to see bubbles/holes on the edges. Have a power cleaning session while the pancakes are frying. Once done, top with Stonyfield Greek in Caramel and eat up!
Tip: If you are frying in a stainless steel pan, use lots of coconut oil to prevent the pancakes from sticking and/or burning.
If you make this recipe, we would love to know what you served it with or if you put a different spin on it! If you adapt this recipe and post it on your own blog, please link to Eco-Babyz, we would appreciate it :)
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I received some Stonyfield coupons for the ingredients in this recipe!