How to Make Einkorn Pancakes From Scratch
Table of Contents
Why Einkorn Wheat?
If you’re new to Einkorn, you might be wondering what this wheat adds to the breakfast picture. It adds a lot actually. More than ANY other wheat on the market. And it’s the only wheat that hasn’t been compromised by the industrial revolution.
“Hold up!” you might be thinking. “I purchase 100% organic non-GMO wheat flour.”
Yep, we’ve been in your shoes. The facts are in: ALL modern wheat outside of einkorn has been hybridized and now has crazy high chromosome counts along with extreme levels of gluten.
How did this happen? Blame the industrial age. The natural low gluten in wheat cannot withstand the bread making process by machines. So we had to sabotage our wheat to make it work. Grocery stores can carry mass-produced whole wheat bread while everybody and their sister has gluten allergies due to the destruction that’s been done to serve profit.
So enough with the grain lecture. This is about scrumptious einkorn pancakes, right? Let’s get to it:
Einkorn Pancake Ingredients
3 cups of Young Living Einkorn flour (sifted is ideal)
2 teaspoons of sea salt
2 tbsp. baking powder
6 tbsp. of Coconut Nectar or Honey (7 if not using oat milk)
4 free range eggs (or 5 small eggs)
2 1/2 cups of Oak Milk (Veggemo or Macadamia work too)
8 tbsp. of Butter or Ghee
1 tbsp. of vanilla
*Note: If you’re a cook, you probably experiment. My wife does like crazy, and she’s good at it. But let me insert this: I have experimented. Coconut palm sugar, normal sugar, maple sugar, Almond milk, less salt, less sweetener, more flour… this recipe is the ticket. Try it to spec at least once, because you are GONNA LOVE IT.
*Coconut nectar from Big Tree Farms is not mixed with cane sugar or corn syrup. It is pure coconut flower blossom nectar with a very low-glycemic index. It can be used at a 1:1 ratio to replace other syrups or sugars, and it’s yet another great healthy step for your einkorn pancakes!
1. Combine Dry Ingredients
Simply dump all of your dry ingredients into a LARGE mixing bowl (everything will end up here so make sure the bowl can handle it). Whisk them together.
*Note: If you sift the whole wheat flour the pancakes will be lighter and fluffier. Either method works, and the whole wheat obviously packs more nutrition. You can also substitute for all purpose einkorn flour which will def create light, fluffy cakes.
2. Beat Eggs, Oat Milk, Vanilla & Honey
Combine the free range eggs, oat milk and vanilla into a mixing bowl. Mix with hand whisk until you get the frothy look seen below. You can also use an electric blender, but we never do. It’s the beauty of doing this the natural way…no electricity required.
*There’s a difference between cage-free and free-range eggs. Sure, cage-free are a step in the right direction, but free-range is even better!
We’ve also used Macadamia Nut milk with stellar results. Almond milk — not so much. And if you’re using the regular Oat Milk or Macadamia Nut Milk drop your coconut nectar to 6 tablespoons as they typically run a little sweet.
3. Add Mixed Dry Ingredients
Dump the frothy mix into the bowl of dry ingredients. And then…
4. Add the Butter or Ghee
I melt the butter or ghee on the stove before adding which makes it mix much easier. If you’re using an electric blender start at a low speed. Don’t over-do-it. Kill the blender as soon as everything is adequately mixed.
Ghee is a type of clarified butter that’s a healthy fat. Ghee is lactose free. It’s also known as a medium chain fatty acid (MCT). MCTs can increase metabolism. Plus, studies show that when replacing butter with ghee, not only does metabolism increase, but cholesterol remains unaffected. And a final benefit? Improved cognitive function. Maybe these should be Einstein pancakes instead of Einkorn pancakes!
Your batter at this point should be silky-smooth. If you don’t mind raw eggs, sneak a taste! But do it with accountability!
Why accountability?
Because you might not be able to stop. It’s called EBS.
The clinical name is Einkorn Batter Syndrome (EBS). I’ve seen it before and it’s not pretty. Someone will be in the kitchen–literally for days–and never leave. Empty egg cartons, coconut nectar and flour boxes litter the floor. You’ll ask them if they’re okay, and they’ll innocently say something like, “Just making sure the batter is perfect.” Yep, that’s not a good sign.
What’s the solution? Rush to the store and purchase any package of pancake mix. Whip it up and sneak it in front of them. When they taste the unnatural batter, it will snap them out of EBS long enough to pull them from the kitchen.
5. Hit the Griddle
Butter up a non-stick is tough to find without chemicals. At this point, Callaway is our choice. The pan pictured below is another option that’s no longer available.
We use a 1/8 cup to pour the pancakes in. Look for bubbles to signify the pancakes are ready to flip. However, you’ll not receive quite as many bubbles as with other batter — so don’t wait too long. Finding the right flame or heat setting for your stove is an art. And it’s not uncommon for the first 2-3 pancakes to be off while you dial that in.
If you want to jazz things up, try adding blueberries to the mix. We add frozen organic blueberries and it is oh so good.
6. Enjoy Your Pancakes
You’ve done it! Add fruit to taste and enjoy. Who knew sugar and dairy-free pancakes could be this good and this easy to make? And don’t forget to read up on the nutritional benefits of einkorn wheat. You’ll never regret making the switch. Pancakes are just the beginning!
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