Pancakes are the dessert of weekend brunching, and have we got a treat of a recipe for you today: Cinnamon Spelt Pancakes topped with our creamy Kefir Protein.

Not only is it delicious, but this pancake recipe is gut-friendly, too. That’s because spelt is an excellent source of dietary fibre, and research suggests that a fibre rich diet can help increase the good bacteria in the gut. In 2015, the UK governmental guidelines recommended adults should consume 30g a day of fibre. (Source: British Nutrition Foundation)

Finally, top with fruit to contribute to your 5 a day, and a heaping spoonful of our Kefir Protein for added protein and gut-friendly cultures. Because we never compromise on nutrition and flavour.

Who said you couldn’t have your (pan)cake and eat it, too?

This recipe was written by Hannah Webb during a two week challenge to swap in Kefir or Kefir Protein in place of another ingredient in a meal each day.

Pancake Ingredients

  • 1/2 cup (45g) spelt flour (*any all purpose flour should work, e.g. plain/rye/buckwheat)
  • 1 heaped tbsp. coconut flour
  • 1 tbsp. vanilla protein powder (*or sub with 1 tbsp. ground almonds)
  • 1/2 tsp. baking powder
  • A pinch of salt
  • 1 egg
  • 100ml your chosen milk (adjusting as necessary, to make the batter just about pourable)
  • 1 tsp. maple syrup or other liquid sweetener (optional)
  • Coconut oil, for frying


  • Biotiful Kefir Protein
  • Chopped fruit
  • Nut/seed butter
  • Honey/maple syrup

Cinnamon Spelt Pancakes

  • Whisk the egg with a fork in a medium sized bowl.
  • Sift in the dry ingredients and then mix together to form a thick batter.
  • Add the sweetener, and then gradually add the milk. Stir until no lumps remain.
  • Set the batter aside to rest while you prepare your toppings.
  • Heat a small amount of coconut oil in a large non-stick frying pan (get the pan really hot to begin with and then turn the heat down once it begins to sizzle)
  • Spoon approximately two heaped tablespoons of batter into the pan to form each pancake (cook 2-3 pancakes in each batch).
  • Cooked for 2 minutes, until bubbles begin to form on the top, and then carefully flip over and cook for a further minute on the other side.
  • Remove the first batch, place to one side and repeat until no batter remains.
  • Top as desired and then enjoy straight away whilst still warm!