This recipe for light and fluffy Einkorn pancakes never fails and works well with any all-purpose flour. They also freeze well, but in the time it takes to reheat them, you can have a fresh batch whipped up. It only takes 5 minutes to mix them up and less than 20 minutes to cook them. It’s just that easy!

We started using Einkorn flour because of the gastrointestinal disorders we each had. We continue to use Einkorn because of its rich, deep flavor and unsurpassed nutritional value.

Einkorn Pancakes

Makes 6-7 Medium Size Pancakes

Ingredients:

• 1 Cup All-purpose Einkorn flour
• 2 tsp Baking Powder
• 1 tsp salt
• 1 egg
• 1/4 cup Buttermilk – You can use milk if you don’t have buttermilk, but the taste will be different. You can also just use water, also the taste will be different. If you don’t have buttermilk you can make your own: add 2 teaspoons of Apple Cider Vinegar to the milk, stir and wait 5 minutes.
• 1/2 cup Water
• Coconut Oil (to lightly oil griddle)
• Butter
• Syrup

Instructions:

1. Preheat your skillet or griddle on medium-high heat.

2. In a medium bowl, mix flour, baking powder, and real salt together.

3. Add egg, buttermilk, and water (DON’T add all the liquid at one time, just most of it-See Tip 1 Below).

4. Using an over and under mixing method, stir only until well blended, but not too long since this breaks down the rising effect of the batter. It may be a little lumpy.

5. Oil the griddle. Pour batter on griddle to the size of pancake you want. 

6. When the bubbles come through to the top middle of the pancake and the edges look firm, flip over with a spatula. The pancake will not have to cook as long on the other side, just until golden.

7. When you take a pancake up, put a small dent or hole in the middle of the pancake and place a pat of butter into it to melt.

8. Repeat until all the batter is gone.

Add syrup and enjoy!

Tips:

1. You can adjust the amount of buttermilk and water to your liking. A Thicker batter makes thicker pancakes.

2. Pancake batter cannot be stored so use it all. 

3. If you find that the pancakes are burning, adjust your heat a little as every stove is different!

4. Pancakes are very versatile. You can add chocolate chips to the batter or pureed fruit or put fruit on top of the pancake instead of syrup.  Your imagination is the limit.

To Freeze Pancakes:

You can freeze pancakes for about a month. Let the pancakes cool. Place a piece of parchment or freezer paper between each pancake, put the number of pancakes you want into a freezer bag.

To reheat: Remove them from the freezer, remove the paper, and place pancakes in a single layer on a baking sheet.

Do not preheat your oven. Put the baking sheet into the oven and turn it on to 350 degrees F. After 15 minutes check to see if they’re warm. Check every 2 minutes until warm. Butter, syrup and enjoy!