Gluten-Free Kombucha Pancakes made dairy-free with everyone’s favorite probiotic beverage. These incredibly delicious pancakes have the most unique flavor and amazing texture for a show stopping breakfast or brunch! Once you go kombucha pancakes, you’ll never go back!
This post is sponsored by Sierra Nevada Brewing Company.
I know. Kombucha in pancakes. Could we get any more strange?
Look, I’m the first person to think recipes made with odd ingredients for the sake of keeping it weird is just uncalled for and – well – unnecessary.
But these kombucha pancakes are not that…in fact, they make a whole lot of sense!
Hear me.
Why Make Pancakes with Kombucha?:
If you’ve ever had sourdough bread (or sourdough anything), buttermilk pancakes, beer bread, or really anything involving a fermented culture, the concept is 100% the same here.
We’re using a hard kombucha (which naturally includes a culture of bacteria and yeast) to help leaven and bring flavor to a classic recipe. In doing so, we are enhancing both the flavor and the texture of our favorite morning pancakes!
You’ve actually seen this concept before on my site with my Kombucha Irish Soda Bread, Gluten-Free Sourdough Waffles, Gluten-Free Sourdough Chocolate Cake, Yeasted Buttermilk Waffles, and more!
So how do they taste? Absolutely incredible.
I based this recipe off of my Fluffy Gluten-Free Sourdough Pancakes, and going into it, I figured it could go one of two ways – otherworldly amazing, or mleh. Thankfully, the result was the former, as these kombucha pancakes have an incredible flavor.
How to describe the experience in words? Kombucha pancakes have a slight tang similar to sourdough or buttermilk pancakes, are moist and fluffy with that iconic delightful crisp around the edges, taste buttery even though there is no butter in the recipe, and they give you that overall warm, comforting vibe of your favorite breakfast nook.
In essence, they’re heaven in a flapjack stack.
Top them with nut butter, fresh fruit, and honey (or pure maple syrup), and you’re in for a WILD adventure!
So let’s dive into the details, because this whacky stack is worth contemplating.
What Type of Kombucha To Use:
I use Sierra Nevada Brewing Company’s Strainge Beast Blueberry Acai and Basil Hard Kombucha in the pancake batter.
In case you’re unfamiliar, Sierra Nevada is a brewing company, famous nation-wide for its amazing beer. It is near and dear to my soul, as their Pale Ale was my favorite back when I drank alcohol. Plus, they originate from right around the corner, in Chico CA.
The hard kombucha is absolutely magnificent! They have six flavors, all of which are gluten-free.
You can truly detect all of the flavors as advertised on the label, and it is perfectly sweet. This is an amazing option for folks like me who love a great adult beverage, but are gluten-free and/or mindful of their sugar intake. It’s remarkably refreshing!
And it happens to make an amazing pancake.
Can you use regular kombucha? I haven’t tested the recipe yet with regular kombucha, but my guess is it will work great too.
The one thing to consider is it should be fizzy kombucha. If you’re familiar with kombucha, you know sometimes you end up with a dud – a flat kombucha with no fizz. The fizz is important here as it indicates there is an active culture of bacteria and yeast, which is what makes the pancakes so light and fluffy.
How to Make Kombucha Pancakes:
Mix the gluten-free flour and hard kombucha together in a mixing bowl and stir well until combined. Let it sit at room temperature on the counter, covered with a kitchen towel, for at least 2 hours (overnight works too!)
Add the remaining pancake ingredients to the bowl and mix very well until completely smooth and combined.
Heat a large non-stick skillet over medium-high to high heat on the stove top and add enough avocado oil to generously coat the surface (about 1 to 2 tablespoons). Wait for a few minutes for the skillet to heat up all the way – you want to hear the batter gently sizzle once it hits the skillet.
Measure ¼ cup of batter and pour it onto the hot surface. Cook until many bubbles rise to the top and the sides begin to firm up, about 2 minutes. Flip and continue cooking another 2 to 3 minutes, or until the pancake is cooked through. Repeat for remaining pancake batter.
Top pancakes with your favorite toppings! I like nut butter, fresh berries and honey. Pure maple syrup and butter is always amazing too!
Enjoy!
So that’s everything you need to know about making gluten-free kombucha pancakes. I hope you love this recipe as much as I do!
More Gluten-Free Pancake Recipes:
- Paleo Almond Flour Pancakes
- Flourless Oatmeal Banana Pancakes
- Paleo Carrot Cake Pancakes
- Sweet Potato Rolled Oat Protein Pancakes
- Grain-Free Almond Butter Protein Pancakes
- Vegan Lemon Poppy Seed Pancakes
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make these Kombucha Pancakes, feel free to share a photo on Instagram and tag @The.Roasted.Root!
Gluten-Free Kombucha Pancakes
Ingredients
- 1 12-oz. can Strainge Beast Hard Kombucha
- 2 cups gluten-free all-purpose flour
- 2 eggs
- 2 Tbsp avocado oil
- 2 Tbsp honey or pure maple syrup
- 1 tsp baking powder
- ¼ tsp sea salt
Toppings:
- Nut or seed butter of choice
- Fresh berries
- Pure maple syrup
Instructions
- Mix the gluten-free flour and hard kombucha together in a mixing bowl and stir well until combined. Let it sit at room temperature on the counter, covered with a kitchen towel, for at least 2 hours (overnight works too!)
- Add the remaining pancake ingredients to the bowl and mix very well until completely smooth and combined.
- Heat a large non-stick skillet over medium-high to high heat on the stove top and add enough avocado oil to generously coat the surface (about 1 to 2 tablespoons). Wait for a few minutes for the skillet to heat up all the way - you want to hear the batter gently sizzle once it hits the skillet.
- Measure ¼ cup of batter and pour it onto the hot surface. Cook until many bubbles rise to the top and the sides begin to firm up, about 2 minutes. Flip and continue cooking another 2 to 3 minutes, or until the pancake is cooked through.
- Repeat for remaining pancake batter.
- Top pancakes with your favorite toppings! I like nut butter, fresh berries and honey. Pure maple syrup and butter is always amazing too!
Nutrition
