Ingredients (Makes 6-8 pancakes):

• 240 ml kefir (vegan option: use plant-based kefir, such as coconut or almond kefir)

• 2 large eggs (vegan option: replace with 2 flax eggs: mix 2 tablespoons ground flaxseed with 6 tablespoons water, let sit for 5 minutes to gel)

• 1 tablespoon (15 ml) honey (optional, for sweetness; vegan option: replace with maple syrup or skip entirely for a savory version)

• 60 g tapioca flour

• 50 g almond flour

• 1/2 teaspoon (2 g) baking soda

• 1/4 teaspoon (1.5 g) salt

• Butter or coconut oil for cooking

• Blueberries, dark chocolate, or any toppings you like

Notes:

• For a savory version, omit the honey/maple syrup and pair with avocado, sautéed greens, or fresh herbs.

• If using vegan kefir, ensure it’s unsweetened for versatility in both sweet and savory recipes.

Instructions:

1. Prepare the Batter:

   • In a medium bowl, whisk together the kefir, eggs (or flax eggs), and honey or maple syrup (if using).

   • Add the tapioca flour, almond flour, baking soda, and salt. Mix until just combined. The batter will be slightly thick.

2. Cook the Pancakes:

   • Heat a non-stick skillet or griddle over medium heat and add a little butter or coconut oil to grease the pan.

   • Scoop about 1/4 cup of batter for each pancake and pour onto the skillet.

   • Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 1-2 minutes until golden brown.

3. Serve:

   • Serve warm with your favorite toppings like blueberries, or dark chocolate. For savory pancakes, try a drizzle of olive oil or a dollop of vegan sour cream with avocado and cilantro.