In a bowl, whisk together eggs, salt, kefir, and baking soda.

Gradually add 200 g of flour, mixing until smooth.

Add the remaining 100 g of flour and mix until well combined.

Set aside the batter to rest for 5-10 minutes.

Heat olive oil in a pan over medium heat.

Add the chopped shallot and fry for about 2 minutes, until softened.

Add the sliced carrots and fry for another 2 minutes.

Add the shredded cabbage, season with salt and black pepper, and fry for about 5 minutes until the vegetables are tender-crisp.

Transfer the stir-fry to a plate and set aside.

Heat a bit of olive oil in a pan over medium heat.

Pour a small amount of batter (around 1/4 cup) into the pan, spreading it evenly into a circle.

Fry for about 2 minutes on one side, or until bubbles appear on the surface and the edges begin to set.

Gently flip the pancake and cook for another minute, or until golden brown.

Repeat with the remaining batter, adding more oil as needed.

Plate the kefir pancakes and top with the rainbow veggie stir-fry.

Drizzle with maple syrup, honey, or your favorite fruit compote (optional).

Enjoy!