Kombucha pancakes
You can have a pancake batter on the go all the time. Just save some from the batch you are making and add more of the ingredients and keep it in the fridge overnight or until you need it. If you're not using it the next day, be sure to give the mixture a stir and keep it covered.
In Phase II D2D remember to add foods gradually. Adding lots of fermented foods all at once can be lead to a Herxheimer ('die-off') reaction. This is where the microbes in the ferment compete with the microbes in the gut (usually the upper intestine) and cause the microbes in the gut to die, leaving inflammation, bloating and pain. By adding one new food per week, this is less likely to happen.
Ingredients
- Plain flour 250 gms
- Egg - 1
- Kombucha 250 mls
- Raw Organic Cane Sugar - 100 gms
- pinch of salt
- Vanilla essence - half a tsp
Method
- Combine all of the ingredients together and whisk or blend until smooth.
- Add more Kombucha or more flour to give the desired texture for the pancake batter
- Cover and leave to ferment for 4-24 hours
- Add more kombucha to thin out the mixture as it will thicken during the fermentation process.
- Take spoonfuls of the mixture and fry in hot good oil (such as coconut oil) until brown on the underside and then turn them over.
- Enjoy!