Pancakes are a beloved breakfast staple, and when made with wholesome ingredients, they can be a nourishing start to your day. Whole grain einkorn pancakes offer a delicious and nutritious twist on traditional pancakes. With their rich flavor and fluffy texture, these pancakes are sure to please the whole family. Best of all, you can prepare a batch in advance!
Why Make This Recipe
Making these Make Ahead Whole Grain Einkorn Pancakes is a smart choice for busy mornings. By preparing the dry mix ahead of time, you save precious minutes during the breakfast rush. With just a few simple additions, you can whip up a stack of pancakes that not only taste great but also provide more nutrients than regular pancakes. Plus, einkorn flour is an ancient grain that is easier to digest and full of flavor, making it a great addition to your diet.
How to Make Make Ahead Whole Grain Einkorn Pancakes
To get started, gather your ingredients and follow these simple steps to create your pancake mix.
Ingredients
- 4 cups whole grain einkorn flour
- 1/2 cup sucanat (or organic cane sugar)
- 1 Tbsp baking soda
- 1 tsp salt
- 2 1/4 cups pancake mix (as prepared above)
- 2 eggs
- 1/4 cup palm fruit shortening or coconut oil
- 2 1/2 cups buttermilk or kefir
Directions
- To make the mix, combine all the dry pancake ingredients into a large stoneware bowl: 4 cups of whole grain einkorn flour, 1/2 cup of sucanat, 1 Tbsp of baking soda, and 1 tsp of salt. Whisk everything together well.
- Transfer the homemade einkorn pancake mix into a gallon-sized freezer bag. Label the bag “einkorn pancake mix.” It’s helpful to note down the ingredients needed for pancakes: 2 1/4 cups mix, 2 eggs, 1/4 shortening, and 2 1/2 cups buttermilk. Store the bag in the freezer for up to 3 months.
- When you’re ready to make pancakes, combine 2 1/4 cups of the homemade pancake mix, 2 eggs, 1/4 cup of coconut oil or shortening, and 2 1/2 cups of thick buttermilk (add 1/4 cup less for thicker pancakes).
- Preheat a cast-iron skillet over medium heat. Add 1 tsp of coconut oil and pour 1/2 cup of the einkorn pancake batter into the center of the skillet.
- When you see bubbles on the surface, flip the pancake and continue to cook for about 3-4 minutes per side, until cooked thoroughly.
- Serve warm with pure maple syrup and slices of butter.
How to Serve Make Ahead Whole Grain Einkorn Pancakes
These pancakes are best served hot and fresh. Stack them on a plate and top with butter and maple syrup. For a fruity twist, add fresh berries or sliced bananas on top. You can also sprinkle some nuts or seeds for added crunch and nutrition.
How to Store Make Ahead Whole Grain Einkorn Pancakes
If you have leftover pancakes, they can easily be stored in the refrigerator. Place the pancakes in an airtight container and refrigerate for up to 3 days. To reheat, simply pop them in a toaster or microwave.
For long-term storage, you can freeze the cooked pancakes. Separate each pancake with parchment paper and place them in a freezer-safe bag. They can be frozen for up to 3 months. To reheat, just microwave for 30-60 seconds or toast them directly from frozen.
Tips to Make Make Ahead Whole Grain Einkorn Pancakes
- For fluffier pancakes, don’t overmix the batter; a few lumps are okay.
- If you want added flavor, consider mixing in cinnamon, vanilla extract, or even chocolate chips.
- Experiment with different toppings such as yogurt, honey, or nut butter for variety.
Variation
You can easily modify this recipe by swapping out whole grain einkorn flour for other whole grain flours like spelt or whole wheat, though you may need to adjust the liquid amounts based on the flour used.
FAQs
1. Can I use regular all-purpose flour instead of einkorn flour? Yes, you can, but the flavor and nutrition will differ. Einkorn flour has a unique taste and is more nutritious than regular all-purpose flour.
2. Is it necessary to use buttermilk? No, you can use regular milk or a milk alternative, but buttermilk or kefir gives the pancakes a richer flavor and helps them rise.
3. How can I make these pancakes vegan? To make a vegan version, replace the eggs with a flaxseed meal mixture (1 Tbsp of flaxseed meal mixed with 2.5 Tbsp of water for each egg) and use plant-based milk instead of buttermilk.
Enjoy your delicious and wholesome Make Ahead Whole Grain Einkorn Pancakes! Happy cooking!
Whole Grain Einkorn Pancakes
Ingredients
Dry Ingredients
- 4 cups whole grain einkorn flour Can substitute with other whole grains.
- ½ cup sucanat or organic cane sugar
- 1 Tbsp baking soda
- 1 tsp salt
Wet Ingredients for Cooking
- 2 ¼ cups buttermilk or kefir Use a little less for thicker pancakes.
- 2 pieces eggs
- ¼ cup palm fruit shortening or coconut oil
Instructions
Preparation of Dry Mix
- Combine whole grain einkorn flour, sucanat, baking soda, and salt in a large bowl. Whisk well.
- Transfer the mixture into a gallon-sized freezer bag and label it ‘einkorn pancake mix’. Note the needed ingredients for making pancakes.
- Store the bag in the freezer for up to 3 months.
Cooking Pancakes
- Combine 2 1/4 cups of the homemade pancake mix, 2 eggs, 1/4 cup of coconut oil or shortening, and 2 1/2 cups of thick buttermilk.
- Preheat a cast-iron skillet over medium heat and add 1 tsp of coconut oil.
- Pour 1/2 cup of batter into the skillet for each pancake.
- When bubbles form on the surface, flip the pancake and cook for 3-4 minutes on each side until fully cooked.
- Serve warm with maple syrup and butter.
