Timer Prep Time: 20 mins
Cook Cook Time: 25 mins | Refrigeration 10 mins
Portions Serves: 6 to 8 pancakes


1 3/4 cups (425 mL) unbleached flour

1 tbsp (15 mL) baking powder

1/2 tsp (2 mL) baking soda

1 tbsp (15 mL) sugar

1 pinch of salt

2 eggs

2 1/3 cups (575 mL) plain kefir, divided

2 tbsp (30 mL) semi-salted butter, melted

1 Container (300 g) Canadian Ricotta

3 tbsp (45 mL) sugar, maple syrup or honey

1/2 tsp (2 mL) vanilla extract

2 1/2 cups (625 mL) fresh blueberries

Fresh basil or mint leaves (optional)


Note:The recipe can also be made with a flavoured kefir.


In a bowl, mix first 5 ingredients together. Make a well in the centre.


In another bowl, beat eggs and 2 cups (500 mL) kefir. Pour into the well and whisk until mixture is combined. Stir in butter. Let rest for 10 min.


In a blender, mix Ricotta with remaining kefir, sugar and vanilla. Set aside in the refrigerator while cooking pancakes.


Preheat oven to 250°F (120°C).


Heat a non-stick skillet over medium heat. Add a ladle of batter and swirl to coat bottom of the skillet. Sprinkle with some blueberries and cook for 3 min on each side.


Transfer pancake to a parchment-lined baking sheet and place in the oven to keep warm. Repeat with remaining batter. To make pancakes more quickly, use two skillets.


Garnish with Ricotta mixture and remaining blueberries. Top with fresh basil or mint leaves, if desired.

Nutritional Information (per serving)
Calories 290 Fat 10g
Sodium 355mg Calcium 287mg/29%
Carbohydrate 39g Fibre 1.9g
Protein 12g

*The percentage of calcium is based on the Osteoporosis Canada’s daily calcium requirement for people under 50 years of age of 1000 mg.

Osteoporosis Canada’s position on nutrition for healthy bones focuses on calcium and vitamin D while stressing a well-balanced diet which includes fiber and whole grains, vitamins and minerals and protein.