Makes about 7-8 large pancakes, or 9-10 medium pancakes
3/4 cup Lifeway Organic Whole Milk Kefir
1 cup sweet potato purée
2 tbsp. agave or pure maple syrup, plus more for serving
1 1/2 cup whole-wheat flour
1/2 cup crushed pecans
3/4 tsp. baking soda
1 tsp. pumpkin pie spice
1 tbsp filtered water
Coconut oil or butter, for the pan
Butter, for serving (optional)
Whisk together the wet ingredients - the kefir, sweet potato purée, the egg, and the agave - until smooth. Sprinkle in the baking soda and whisk again. You should see bubbles forming throughout the mixture - science!
In a large mixing bowl, combine the remaining dry ingredients. Pour the wet into the dry and mix until just combined (it will be thick).
At this time, heat a large nonstick skillet over medium heat and coat with 1-2 teaspoons of oil or butter, or the proper amount needed to coat the surface of your skillet. If you prefer pancakes with crisp edges, use a touch more oil (2 teaspoons). For larger pancakes, I used 1/3 cup to scoop batter onto the pan, and for smaller ones, I used about 1/4 cup.
Cook each pancake for about 2-3 minutes on each side, or until golden brown and crisp to your liking. Remove from the pan and let cool slightly on a cookie cooling rack.
The batter will continue to thicken as it sits, so when about half the batter remains, whisk in 1 tablespoon filtered water to thin it out slightly. Continue cooking and cooling the pancakes as before.
Serve with agave or maple syrup and butter (optional). Store leftovers in an airtight container in the fridge for up to one week, or the freezer for up to 2 months.
You won’t see many (or any at all) bubbles while the pancake is on the skillet because the batter is quite thick. Flip every 2-3 minutes, once the edges start to tighten up and the bottom is golden (use a spatula to peek at it).
Find the original recipe from HungryHaley by clicking here.
Your C5 Nutrition Coach,