What if you could make the-best-tasting-pancakes you’ve ever experienced with Einkorn Wheat, no dairy and no refined sugar?
Too good to be true?
Your breakfasts are about to never be the same. Scratch everything you know about pancakes. These aren’t sweet treats, but instead a breakfast item that will nutritionally rival anything else you eat for breakfast. Period.
So first, why Einkorn over any other wheat? Because it’s packed with nutrients, and it’s the only wheat that hasn’t been compromised.
“Hold up!” you might be thinking. “I purchase 100% organic non-GMO wheat flour.” Sorry to break it to you, but all modern hybridized wheat has crazy high chromosome counts and extreme levels of gluten.
Trust us, once you research einkorn, you’ll never be happy with hybridized wheat again. But enough with the grain lecture. This is about scrumptious einkorn pancakes that are lactose and sugar free, right?
Let’s get to it:
3 cups of Young Living Einkorn flour
2 teaspoons of sea salt
2 tbsp. baking powder
6 tbsp. of Coconut Nectar or Honey (7 if not using oat milk)
4 large eggs (or 5 small eggs)
2 1/2 cups of Pacific brand Oak Milk (Veggemo or Macadamia work too)
8 tbsp. of Fourth & Heart unsalted Ghee butter
1 tbsp. of vanilla
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.
Combine your cage-free eggs, Pacific brand Oak 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 this is not required IMO.
Dump the frothy mix into the bowl of dry ingredients. And then…
I melt the ghee on the stove before adding which makes it mix much easier. If you’re using an electric blender start at low speed. Don’t over-do-it. Kill the blender as soon as everything is adequately mixed.
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? 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 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.
We use a 1/4 cup measurer to pour the pancakes into a non-stick pan*. Look for bubbles in the batter 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.
If you want to jazz things up, try adding blueberries to the mix. We add frozen organic blueberries and it is oh so good.
Healthy pans are a big deal around here. I still remember the first day we learned about the poisons locked away in Teflon. We literally took our pans outside and dumped them into the dumpster. ALL OF THEM. But if there’s ever a time you need a non-stick pan it’s with pancakes! So what’s the solution? Titanium pans. Hands down the best option out there for a functional, healthier non-stick pan.
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 — I personally guarantee it!