Make Ahead Whole Grain Einkorn Pancakes
Fluffy, nutty pancakes made from whole grain einkorn flour, with a dry mix you can prepare ahead and freeze.
Equipment
- Large bowl
- Whisk
- Cast iron skillet
- gallon size freezer bag
Ingredients
Main Ingredients
- 4 cup whole grain einkorn flour or another whole grain flour
- ½ cup sucanat or organic cane sugar
- 2 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 2 ¼ cup buttermilk or kefir use a little less for thicker pancakes
- 2 large eggs
- ¼ cup coconut oil melted, plus more for the skillet
Instructions
Cooking
- Whisk the dry mix. Combine the flour, sucanat, baking soda, baking powder, and salt in a large bowl. Freeze (optional). Store the dry mix in a labeled gallon freezer bag for up to 3 months.
- Mix the wet. Whisk the buttermilk, eggs, and melted coconut oil.
- Combine. Stir the wet mixture into the dry until just combined and rest 5 minutes.
- Heat. Warm a cast iron skillet over medium heat with 1 teaspoon coconut oil.
- Cook. Pour 1/2 cup batter per pancake. Flip when bubbles form and cook 3 to 4 minutes per side.
- Serve. Top with butter and maple syrup.
Notes
Substitutions: Use melted butter for coconut oil. Other whole grain flours work in place of einkorn.
Tips: For a half batch, use half the dry mix and half of each wet ingredient. Do not overmix.
Storage: Refrigerate cooked pancakes for 3 to 4 days. Freeze the dry mix for up to 3 months.