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Weekend brunch just isn’t complete without classic, homemade pancakes. We recreated this breakfast favorite by replacing buttermilk with our lactose-free whole milk kefir for fluffier pancakes, and added frozen blueberries for a tasty boost of antioxidants. Top with warm maple syrup and enjoy!Green Valley Organics
2 cups gluten free flour
3 Tbsp. sugar
1 ½ tsp. baking powder
1 ½ tsp. baking soda
1 ¼ tsp. salt
2 ½ cups Green Valley Organics Lactose-Free Whole Milk Kefir
2 large eggs
1 cup blueberries, frozen
2 Tbsp. Green Valley Organics Lactose-Free Butter, melted
Vegetable or coconut oil for the pan
Adapted from NY Times Cooking Perfect Buttermilk Pancakes Recipe.