Kombucha Pancakes
Last year on the blog, I featured Jerrelle Guy's kombucha muffin recipe (from her gorgeous and delicious cookbook Black Girl Baking). It is one of my favorite recipes from her book, and you all seem to love it just as much as I do.
In this recipe, I've transformed those muffins into pancakes! I referenced Jerrelle's recipe and my Blueberry Buckwheat Pancake recipe to get the best of both worlds.
The result is a fluffy, kombucha-infused treat that is perfect for cozy Sunday mornings. I like my pancakes with a bit of butter and a healthy drizzle of maple syrup, but feel free to customize your pancake toppings to your heart's content.
Let me know what you think of the recipe and don’t forget to follow the sustainability tips below!
Time: 15 minutes
Serves: 6-8 large pancakes
Ingredients
2 cups white whole wheat flour
2 tablespoons granulated or coconut sugar
2 teaspoons baking soda
1 teaspoon salt
2 eggs
6 tablespoons melted butter
1 16-ounce bottle plain kombucha
Methods
Whisk together dry ingredients until well-combined.
In a separate bowl, whisk together the eggs and slightly cooled melted butter. Then, pour the egg mixture and the kombucha into the dry mixture. Fold to combine, but do not overmix.
Heat a small amount of butter in a skillet over medium-high heat. There should be just enough butter to coat the pan.
Once the pan is hot (pst! first pancakes often cook oddly because the pan is not hot enough), pour in about 1/3 cup of batter. Let the pancakes cook until its edges pull away from the pan and bubbles form on its surface. Then, carefully flip and cook for a few minutes on the other side, or until golden brown. Repeat with the remaining batter. Serve with butter, maple syrup, powdered sugar, fruit or toppings of choice!
Sustainability Tips
Flour: I like to buy King Arthur brand flour because King Arthur Flour is a B Corp, which means they're held to a high environmental and social standard. Alternatively, you could seek out a farmer who grows and mills flour locally. Buying locally can help connect you to your local food system and cut back on the miles your food has to travel.
Sugar: I like to buy coconut sugar because it's easy to find fair trade varieties, but organic or fair trade granulated sugar is another sustainable option. Read all about it in my sustainable cane sugars post!
Eggs: Local eggs are really easy to find if you look for them. Buying locally means your eggs won't have to travel as far, reducing greenhouse gas emissions and energy use.
Butter: Since cows contribute a lot to climate change, I like to buy my dairy products from B Corps, which are held to really high environmental and social standards. You could also try out vegan butter replacements, like sunflower oil or melted coconut oil.