Einkorn Pancakes
These are the best einkorn pancakes. They are buttery, soft, and fluffy, everything a pancake should be.
Servings: 4
Ingredients
- 1 1/2 cups all purpose einkorn flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla
- 2 large eggs
- 3 tablespoons melted butter
- 1 tablespoon honey
Instructions
- In a large bowl, combine dry ingredients and stir.
- Add milk, vanilla, eggs, melted butter and honey.
- Whisk together until pretty smooth, scraping down the sides.
- Heat skillet over medium heat.
- Add a small amount of butter to the skillet and pour a small amount of einkorn pancake batter into the pan.
- Let the pancakes to cook for a few minutes, then flip and allow to cook all the way through.
- After cooking the pancakes, take off the heat.
Notes
- For faster cooking, I like to use four cast iron skillets at a time. Easy cooking and easy cleaning.
- You can use all-purpose einkorn flour or whole wheat einkorn flour. They will have slightly different textures. The all-purpose einkorn will yield fluffier pancakes.
- To help keep the pancakes light and fluffy, make sure to wait to flip the pancakes until they are almost cooked completely through. Then flip and cook, just until the side turns golden brown. Don’t continuously flip or you may end up with a flat pancake.
Nutrition
Serving: 1g | Calories: 339kcal | Carbohydrates: 44g | Protein: 10g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 123mg | Sodium: 591mg | Potassium: 184mg | Fiber: 1g | Sugar: 8g | Vitamin A: 496IU | Vitamin C: 0.03mg | Calcium: 275mg | Iron: 3mg