These Zucchini Pancakes are sure to take your breakfast to the next level! Freshly grated zucchini helps ensure the pancakes remain moist, nutritious, and flavorful thanks to zucchini’s mild sweetness. We also used probiotic Lifeway Kefir to give you our best fruits of summer! Loaded with vitamin C from the zucchini and blueberries, plus probiotics and prebiotics from Lifeway Kefir, your breakfast is about to become tastier and more nutritious with each bite.
Cultured Dairy: The Nutrition Benefits You Need to Know
With increasing research linking the correlation between probiotics, gut health, and immunity, it’s no secret that the integrity of our gut is vital to our health. Although additional factors such as stress, antibiotic usage, and individual health conditions can contribute to the condition of our gut, a focus on healthy food choices is one of the easiest ways to support the microbiome.
Several studies have shown a strong association between the gut-brain-microbiota. Probiotics introduced to the gut have been found to support immunity, improve allergies, and improve digestion.
Studies have shown that reduced diversity of healthy gut bacteria during early years is associated with an increase in food allergies during school-age years. In addition, kefir made from whole milk helps absorb key nutrients such as Vitamins A, D, E, and K. Vitamin K is important because it helps your bones absorb calcium. It’s important to know that kefir contains a special trio: vitamin D, K, and calcium – all three crucial elements to support bone health.
Prep Time: 10 mins Servings: 5-6Ingredients
- Wet Ingredients:
- 1 zucchini, grated
- 1 cup Plain Grassfed Kefir
- 3 eggs, whisked
- Dry Ingredients:
- 1 1/2 cup all-purpose flour
- 4 tsp baking powder
- 1/2 tsp. cinnamon
- 2 tbsp. coconut sugar or alternative
- 1/4 tsp nutmeg
- 1/2 tsp. salt
- 1 cup blueberries
- Topping:
- maple syrup
- butter
Directions
- Whisk together all the dry ingredients until combined. Mix all the wet ingredients, then add to the dry ingredients, and mix until smooth (use an electric mixer if needed). Fold in the blueberries.
- Over medium heat, spray nonstick spray to a small saute pan and add a 1/4 cup of the pancake batter into a medium pan. Cook until all bubbles on top have popped and then flip pancakes to the other sides, and cook until golden brown, about 1-2 minutes more.
- Top with butter and maple syrup if using and enjoy!
