Print: Einkorn Pancakes

Einkorn flour packs more minerals and protein than regular wheat flour giving you an added boost. It can often replace whole wheat flour cup-for-cup in some muffin, cake, and cookie recipes, though you may need to adjust the amount of milk to reach the right consistency. For this eikorn pancake recipe, freeze extra pancakes for later, and feel free to add mix-ins of your choice.

Prep

17 min

Cook

34 min

Servings

Difficulty

Medium

Ingredients

1.5 cups all-purpose einkorn flour
1.5 teaspoons white sugar , Optional
1 teaspoon baking powder
0.25 teaspoons ground cinnamon , Optional
0.13 teaspoons salt
1 cup buttermilk
2 large eggs
4 tablespoons butter , more for greasing, melted
1 teaspoon vanilla extract

Instructions

1 Sift flour, sugar, baking powder, cinnamon, and salt together into a medium bowl.
2 Whisk buttermilk, eggs, 1/4 cup melted butter, and vanilla extract together in a bowl; slowly stir in flour mixture until just combined.
3 Heat a griddle over medium-high heat; grease with butter. Drop 1/4 cup batter onto the griddle; cook until bubbles form around edges and pancake is brown on bottom, 2 to 3 minutes. Flip; cook until brown on other side, 2 to 3 minutes more. Repeat with remaining batter.

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/einkorn-pancakes