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
- Can I use buttermilk instead of kefir?
Yes, buttermilk works as a great substitute for kefir in this recipe. - 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. - Can I freeze the pancakes?
Yes, store cooked pancakes in an airtight container and freeze for up to 1 month. - What other vegetables can I use for the stir-fry?
Try zucchini, spinach, or bell peppers for variety. - Can I make the recipe vegan?
Substitute eggs with flax eggs and kefir with plant-based yogurt or milk. - Can I use whole wheat flour?
Yes, but the texture will be slightly denser. - What other toppings go well with these pancakes?
Fresh herbs, avocado, or a drizzle of tahini are great options. - How can I make the pancakes gluten-free?
Use a gluten-free all-purpose flour blend instead of regular flour. - Can I add cheese to the pancake batter?
Absolutely! Grated cheese like cheddar or Parmesan works well. - 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.