Recipe for healthy pancakes: pancakes with antioxidant kombucha

In an ideal world, pancakes would be an everyday food, but the reality is that they’re probably not what you’re looking for when you want a nutritious breakfast. With this kombucha recipe, they can be. Loaded with fruits, veggies, and fermented goodness for a pancake recipe that’s both decadent and energizing.

The dough is made from your regular flour (which – unfairly – often gets a bad rap) and is fortified with B vitamins and iron. Then there are eggs for the added protein punch and kombucha that keep your gut full of good bacteria. Pick and choose your antioxidant additions, such as matcha or turmeric, or opt for vitamin C-rich orange juice and anti-inflammatory tahini for an extra dose of goodness that will benefit you any day of the year. .

kombucha pancakes recipe

Serves: 6

Preparation and cooking time: 20 minutes

Ingredients:

For the basic pancake batter

500g self-rising flour

2 eggs, beaten

190 ml milk of your choice

190ml kombucha

1 teaspoon vanilla essence or 1 vanilla pod

1-2 tablespoons coconut oil or butter, for cooking

For savory matcha pancakes

60g spinach leaves

60ml lime juice

1-2 teaspoons matcha powder

For the turmeric orange pancakes

60ml freshly squeezed orange juice

1 teaspoon ground turmeric

For super blue pancakes

60ml lemon juice

2 teaspoons of blue spirulina

For the chocolate tahini sauce

3 tablespoons raw cocoa powder

1 1/2 tablespoons peeled tahini

60ml freshly squeezed orange juice

1-2 teaspoons rice malt syrup (optional – if you want an extra dose of sweetness!)

Method:

1. Prepare your basic pancake mix placing the flour in a large mixing bowl. Make a well in the center and add the beaten eggs. Mix gently. Add milk, kombucha and vanilla essence. Mix well. Divide the batter into three mixing bowls.

2. Make Tasty Matcha pancakes by mix of spinach leaves and lime juice in a high powered blender. Blend until the spinach leaves are pureed and there are no more chunks. Add the spinach mixture to one of the pancake bowls. Mix well and incorporate the matcha powder.

3. Make the turmeric-orange pancakes by add orange juice and turmeric powder to the second bowl of dough. Mix well.

4. Make the super blue pancakes by add lemon juice and blue spirulina to the third bowl of pancake batter. Mix well. Add more spirulina if you want a brighter color.

5. Prepare the chocolate tahini sauce Combine all sauce ingredients in a small mixing bowl. Mix well. Add boiling water until desired consistency is reached. Put aside.

6. To cook, add coconut oil or butter to a nonstick skillet and let melt over medium heat.

7. Pour about 160 ml of pancake mix above the pan and cook for 1 to 2 minutes or until it begins to bubble. Flip and cook the other side for an additional minute.

8. Repeat this process for the rest of the pancake batter.

11. Serve the matcha pancakes with sliced ​​avocado, lime and/or sprouts, orange turmeric pancakes with chocolate tahini sauce and super blue pancakes with lemon juice and fresh blueberries.

Recipe and images courtesy of Nexba Kombucha’s recipe e-book, Good Gut Feelings.

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