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Many pancake recipes contain a choice of buttermilk, kefir, or yogurt. The acid in these cultured dairy products creates a lovely flavor, but, more importantly, it reacts with the baking soda to create leavening.
In this recipe, yogurt is used for just such a purpose. Kefir and buttermilk would also work, but the viscosity of full-fat yogurt moistens and adds heft to the fiber-heavy coconut flour.
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