EINKORN PANCAKES

Einkorn Pancakes image

For that added boost einkorn flour contains higher levels of minerals and protein than typical wheat flours. Einkorn may be substituted cup-for-cup with regular whole wheat flour in some muffin, cake, and cookie recipes. Milk amount may need to be adjusted to the right consistency. Make extra pancakes to freeze for later. Feel free to add mix ins of your choice.

Provided by bd.weld

Categories Breakfast and Brunch Pancake Recipes

Time 45m

Yield 14

Number Of Ingredients 10

Ingredients

1 ½ cups all-purpose einkorn flour
1 ½ teaspoons white sugar
1 teaspoon baking powder
¼ teaspoon ground cinnamon
⅛ teaspoon salt
1 cup buttermilk
2 eggs
4 tablespoons melted butter
1 teaspoon vanilla extract
1 tablespoon butter, or as needed

Steps:

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

Nutrition Facts : Calories 99.3 calories, Carbohydrate 10.1 g, Cholesterol 38.2 mg, Fat 7.1 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 2.9 g, Sodium 113.2 mg, Sugar 1.4 g