More digestible than cow milk yogurt and less processed than plant-based, our goat milk yogurts and kefirs are rich in essential nutrients like protein and calcium and packed with billions of probiotics.
More than ever, we’re aware of how our food choices impact the health of our planet and our communities. Goats provide a delicious, real-milk option but with a considerably lighter hoofprint than their bovine counterparts.
We source all of our milk from Certified Humane® farms owned by families who take pride in being stewards of their land and their herds.
Weekend brunch just isn’t complete without classic, homemade pancakes. We made this breakfast favorite even better by replacing buttermilk with our goat milk kefir for fluffier pancakes, and added frozen blueberries for a tasty boost of antioxidants. Top with warm maple syrup and enjoy!
Blend flour, sugar, baking powder, baking soda, and salt together in a bowl. Add the kefir, oil, and eggs and whisk everything together until well combined. Lumps are fine – do not overbeat.
Keep the blueberries frozen until the pan is hot and add to the batter just before you’re ready to pour it in the pan. This helps maintain their bright color and form in the pancake.
Heat a large non-stick skillet on medium-low. Wait until the pan is warm and add a tablespoon of oil to the skillet. Ladle ⅓ cup of batter into the skillet.
Flip pancakes once bubbles rise to the surface and the bottoms are golden brown, after about 2-4 minutes. Adjust heat if necessary. Cook until both sides are lightly browned.
Adapted from New York Times Cooking’s Perfect Buttermilk Pancakes recipe
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