By Lorelei Kellogg · Photo by Jennifer Pallian
8 pancakes (6 inches each)
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 2 teaspoons aluminum-free baking powder
- 1/2 teaspoons baking soda
- 1 tablespoons sugar
- 1 cup kefir
- 1/2 cup milk
- 2 eggs
- 3 tablespoons oil or melted butter
Combine the dry ingredients in a bowl. In another bowl, combine the kefir, milk, eggs and oil or butter. Add the wet to the dry and whisk until just combined. Pour half cup of the batter into a well seasoned or oiled pan over medium heat and cook until bubbles form in the center. Flip and cook until browned. Repeat until all batter has been used. Top with fresh fruit and yogurt.
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