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160ml kefir or natural yoghurt
1 egg
90 g plain flour
1/2 tsp bicarbonate of soda
pinch of fine sea salt
1 tbsp olive oil + 2 tbsp for frying or coconut oil
Toppings, e.g. natural yoghurt and conserve or fresh berries
Mix all the ingredients except the oil in a bowl, using a fork.
Put a bit of oil in a frying pan over a medium heat; then drop separate large tablespoonfuls of batter into the pan and cook for a couple of minutes on each side till light brown.
Repeat with the remaining batter and add a little oil between each.
Serve warm with your favourite toppings.
Kefir is a brilliant prebiotic and fermented ingredient. So so yummy any time of the day. Great for breakfast too. Sugar free as well.
This recipe is inspired by attending a fermentation workshop with Trish Dent. Fermenting foods is a way of preserving foods but also a way of converting starches and sugars into lactic acid by Lactobacilli bacteria (good bacteria) and inhibiting bad bacteria. This helps promote a healthy intestinal flora.
This bright pink soup is hard to beat. Full of goodness, appetising colour and texture. It is packed with essential nutrients to improve health and fight disease.
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