Kefir Pancakes with Rainbow Veggie Stir-Fry

This recipe combines fluffy kefir pancakes with a vibrant rainbow veggie stir-fry for a wholesome and delicious meal. Perfect for breakfast, lunch, or a light dinner, these pancakes are tender and savory, complemented by the colorful vegetables.

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 4

Ingredients

  • For the Kefir Pancakes:
    • 2 eggs
    • A pinch of salt
    • 450 ml (1 ¾ cups) kefir
    • 1 teaspoon baking soda
    • 300 g (2 ½ cups) all-purpose flour (200 g + 100 g added separately)
    • Olive oil, for cooking
  • For the Stir-Fry:
    • 1 shallot, finely chopped
    • 1 carrot, sliced
    • 300 g (2 ½ cups) cabbage, shredded
    • Salt and black pepper, to taste
    • Olive oil, for cooking

Directions

  • Prepare the Kefir Pancake Batter:
    • In a large bowl, whisk together the eggs, salt, kefir, and baking soda.
    • Gradually mix in 200 g (1 ⅔ cups) of flour until smooth.
    • Add the remaining 100 g (⅔ cup) of flour and mix until the batter is well combined.
    • Let the batter rest for 5-10 minutes.
  • Cook the Stir-Fry:
    • Heat olive oil in a pan over medium heat.
    • Add the chopped shallot and sauté for about 2 minutes until softened.
    • Stir in the sliced carrots and cook for another 2 minutes.
    • Add the shredded cabbage, season with salt and black pepper, and cook for about 5 minutes until tender-crisp.
    • Transfer the stir-fry to a plate and set aside.
  • Cook the Kefir Pancakes:
    • Heat a bit of olive oil in a pan over medium heat.
    • Pour about ¼ cup of batter into the pan, spreading it into a circle.
    • Cook for 2 minutes, or until bubbles form on the surface and edges begin to set.
    • Flip the pancake gently and cook for another minute, or until golden brown.
    • Repeat with the remaining batter, adding oil as needed.
  • Serve:
    • Plate the kefir pancakes and top them with the rainbow veggie stir-fry.
    • Optional: Drizzle with maple syrup, honey, or serve with a dollop of yogurt.

Serving Suggestions

  • Pair with a side of yogurt or whipped cream for extra richness.
  • Serve with scrambled eggs or smoked salmon for a heartier option.
  • Add fresh fruit or compote for a sweet twist.

Cooking Tips

  • Avoid overmixing the pancake batter to ensure light and fluffy pancakes.
  • Resting the batter for 5-10 minutes allows the baking soda to activate fully.
  • Adjust seasoning in the stir-fry to suit your taste.

Nutritional Benefits

  • Kefir is a probiotic-rich ingredient, promoting gut health.
  • Vegetables like cabbage and carrots are high in fiber and antioxidants.
  • Eggs provide a good source of protein and essential vitamins.

Dietary Information

  • Vegetarian-friendly.
  • Can be made gluten-free by using a gluten-free flour blend.

Nutritional Facts (Per Serving):

  • Calories: ~300
  • Protein: ~10 g
  • Carbohydrates: ~45 g
  • Fat: ~10 g

Storage

  • Store leftover pancakes and stir-fry separately in airtight containers in the refrigerator for up to 3 days.
  • Reheat pancakes in a skillet or microwave, and stir-fry in a pan over medium heat.

Why You’ll Love This Recipe

  • Combines fluffy pancakes with vibrant vegetables for a balanced meal.
  • Quick and easy to prepare, making it ideal for busy mornings or weeknight dinners.
  • Versatile toppings and sides allow for endless customization.
  • Packed with nutrients, flavor, and texture in every bite.

Conclusion
This Kefir Pancakes with Rainbow Veggie Stir-Fry recipe is a delightful combination of savory and satisfying flavors. It’s perfect for a nutritious breakfast or brunch, offering a versatile base to customize with your favorite toppings. Whether enjoyed on a quiet morning or as a vibrant meal for guests, this dish will impress with its simplicity and deliciousness.

Frequently Asked Questions

  1. Can I use buttermilk instead of kefir?
    Yes, buttermilk works as a great substitute for kefir in this recipe.
  2. Can I make the batter ahead of time?
    It’s best to prepare the batter fresh, but you can refrigerate it for up to 1 hour before cooking.
  3. Can I freeze the pancakes?
    Yes, store cooked pancakes in an airtight container and freeze for up to 1 month.
  4. What other vegetables can I use for the stir-fry?
    Try zucchini, spinach, or bell peppers for variety.
  5. Can I make the recipe vegan?
    Substitute eggs with flax eggs and kefir with plant-based yogurt or milk.
  6. Can I use whole wheat flour?
    Yes, but the texture will be slightly denser.
  7. What other toppings go well with these pancakes?
    Fresh herbs, avocado, or a drizzle of tahini are great options.
  8. How can I make the pancakes gluten-free?
    Use a gluten-free all-purpose flour blend instead of regular flour.
  9. Can I add cheese to the pancake batter?
    Absolutely! Grated cheese like cheddar or Parmesan works well.
  10. What’s the best way to reheat leftovers?
    Reheat pancakes in a non-stick skillet and stir-fry in a heated pan with a touch of oil.