Fluffy Einkorn Pancakes
Einkorn pancakes are a nutritious and delicious alternative to traditional pancakes, offering a naturally sweet, nutty flavor and a lighter, fluffier texture. Made with ancient einkorn flour, these pancakes are easier to digest than modern wheat-based recipes, making them a perfect choice for those with gluten sensitivities. Einkorn is packed with protein, fiber, and essential minerals like magnesium and iron, ensuring a healthy and satisfying breakfast.This simple einkorn pancake recipe is perfect for busy mornings or weekend brunches. You can customize it with maple syrup, fresh berries, yogurt, or nut butter for a variety of flavors. The batter comes together in minutes, and with the right cooking technique, you’ll achieve perfectly golden-brown pancakes every time. Whether you’re new to baking with einkorn or a seasoned pro, this recipe will become a staple in your kitchen.
Ingredients
1 ¾ cups einkorn flour (whole grain or all-purpose)
1 ¼ cups milk (or dairy-free alternative like almond milk)
1 tbsp lemon juice (to enhance fluffiness)
1 tbsp baking powder
¼ tsp salt
2 large eggs
3 tbsp melted butter (or coconut oil for dairy-free)
1 tbsp maple syrup or honey
1 tsp vanilla extract
Instructions
- Prepare the buttermilk substitute: Combine milk and lemon juice in a bowl and let it sit for 5 minutes. This helps create fluffier einkorn pancakes.Mix the dry ingredients: In a large bowl, whisk together einkorn flour, baking powder, and salt.Combine wet ingredients: In a separate bowl, beat the eggs, then add melted butter, maple syrup, and vanilla extract. Stir well.Make the batter: Slowly pour the wet ingredients into the dry mixture while stirring gently. Add the milk mixture and stir until just combined. Do not overmix—a few lumps are okay.Let the batter rest: Allow the batter to sit for 5-10 minutes to help thicken and develop flavor.Cook the pancakes: Heat a greased griddle or pan over medium heat. Pour ¼ cup of batter per pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2 minutes.Serve warm: Enjoy your fluffy einkorn pancakes with maple syrup, fruit, or nut butter for a delicious, healthy breakfast.
Notes
- For extra fluffiness, add an extra ½ tsp of baking powder.
- For a dairy-free option, substitute almond milk and coconut oil.
- For a protein boost, add 2 tbsp Greek yogurt to the batter.
- To store leftovers, refrigerate in an airtight container for up to 3 days or freeze for up to 6 months.