Get ready to transform your morning routine with the most innovative and gut-friendly pancakes you've ever tasted! These Gluten-Free Kombucha Pancakes are not just a meal; they're a culinary adventure that combines the tangy magic of kombucha with fluffy, melt-in-your-mouth pancakes that will make your taste buds dance with joy. Perfect for those seeking a healthier, more exciting breakfast option, these pancakes prove that gluten-free cooking can be absolutely delicious and unexpectedly exciting!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup gluten-free flour blend
- 1 cup kombucha
- 2 large eggs
- 2 tablespoons honey
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon coconut oil
Instructions
- In a large mixing bowl, whisk together the gluten-free flour blend, baking powder, and salt until well combined and any lumps are broken up.
- In a separate bowl, crack the two large eggs and add honey. Whisk until the mixture becomes smooth and slightly frothy.
- Pour the kombucha into the egg and honey mixture, stirring gently to incorporate all ingredients evenly.
- Create a well in the center of the dry ingredients and slowly pour the wet mixture into it. Stir with a wooden spoon or spatula until just combined. The batter should be slightly lumpy - do not overmix.
- Let the batter rest for 5 minutes to allow the gluten-free flour to hydrate and the kombucha to create a light, airy texture.
- Heat a non-stick skillet or griddle over medium heat. Brush the surface with coconut oil to prevent sticking.
- Using a 1/4 cup measuring cup, pour batter onto the hot skillet. Cook until small bubbles form on the surface and edges start to look dry, approximately 2-3 minutes.
- Carefully flip the pancake and cook the other side for an additional 1-2 minutes until golden brown.
- Repeat with remaining batter, adding more coconut oil to the pan as needed.
- Serve warm with your favorite toppings such as fresh berries, maple syrup, or a dollop of yogurt.
Tips
- Choose the Right Kombucha: Opt for a lighter, fruit-flavored kombucha to add a subtle complexity to your pancakes without overwhelming the flavor.
- Don't Overmix the Batter: Lumpy batter is your friend! Overmixing can lead to tough, dense pancakes. Stir just until the ingredients are combined.
- Let the Batter Rest: The 5-minute resting period is crucial. This allows the gluten-free flour to hydrate and the kombucha to work its magic, creating lighter, more tender pancakes.
- Temperature Matters: Use medium heat to ensure even cooking. Too hot, and you'll burn the outside while the inside remains raw.
- Perfect Flipping Technique: Wait for small bubbles to form and the edges to look dry before flipping. This ensures a golden-brown, crispy exterior.
- Keep Pancakes Warm: If cooking in batches, place cooked pancakes on a baking sheet in a low oven (200°F) to keep them warm and maintain their texture.
- Get Creative with Toppings: While maple syrup is classic, try fresh berries, a dollop of Greek yogurt, or a sprinkle of toasted nuts to elevate your pancake experience.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 5g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 70mg
