Whole Grain Einkorn Pancakes
Delicious and nutritious pancakes made with whole grain einkorn flour, perfect for busy mornings.
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.
Notes
For fluffier pancakes, avoid overmixing the batter. Toppings can include fresh berries, nuts, yogurt, or honey.