Follow my simple recipe to make healthy fresh milled flour einkorn pancakes or waffles. This will work for store bought all purpose einkorn flour as well! Welcome to your new favorite nourishing, easy to digest breakfast recipe.
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Why Einkorn?
Einkorn is one of only three farrow grains (the others being Emmer and Spelt): the ancient grains that have never been hybridized and date back thousands of years.
Also known as “man’s first wheat,” Einkorn has become renowned in the health world as a grain that is easy to digest and is higher in nutritional value than most modern wheat.
It contains higher amounts fiber, protein, vitamins, and minerals and naturally has less gluten.
Thus, those who cannot tolerate gluten may find themselves able to digest einkorn (especially fresh milled einkorn) without trouble.
Additionally, Einkorn has been scientifically studied and proven to be higher in antioxidants as well as contain anti-inflammatory properties.
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Tips For Making Einkorn Pancakes or Waffles:
- This recipe calls for buttermilk because I always have it leftover from making butter, but feel free to use water, milk or even whey leftover from making cheese like my simple bovre recipe!
- If you’re wanting your pancakes to be thicker, add less liquid to your batter. My husband likes thinner pancakes, so that’s what these are.
- If you’re using fresh milled flour, don’t skip on waiting the 20 minutes for your flour to absorb the liquid. Remember: fresh milled flour is thirsty! If you’ve ground your flour a day or two ago, you may find that your flour needs less liquid to absorb. If you’re using store bought all purpose flour, no need to wait.
- To avoid your pancake sticking to the pan, spray the surface evenly with your oil of choice before you pour more batter. I like to use olive oil, coconut oil, butter, or ghee!
- Try not to flip your pancake more than once. You’ll know when your pancake is ready to flip by the bubbles: if there are multiple bubbles, you can go ahead and flip. Or, use your spatula to take a peek underneath quickly. If your pancake is brown underneath, go ahead and flip! Once your pan heats up, this can happen quick, especially if you’re using cast iron.
Kitchen Tools For Making Einkorn Pancakes or Waffles:
- Cast Iron Skillet or Waffle Maker
- Large Bowl
- Whisk
Ingredients For Making Einkorn Pancakes or Waffles:
- 1 1/2 cups of Einkorn wheat berries ground finely or 3 cups of all purpose Einkorn flour
- 1 tbsp. baking powder (aluminum free baking powder is important to us)
- 1 tsp. baking soda
- 1 tbsp. coconut sugar or other sugar
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/2 tsp. salt (we love the quality of Redmond Real Salt)
- 1 tsp. vanilla
- 2 eggs
- up to 2.5 cups of liquid depending on desired consistency (you can use fresh buttermilk, whey, milk or water)
Recipe For Making Einkorn Pancakes or Waffles:
Add your dry ingredients to a mixing bowl and mix. I like to use a whisk to incorporate everything evenly.
Next, add your vanilla, eggs and liquid of choice: buttermilk, whey, milk or water. Whisk together. If you’re wanting a thicker pancake or you’re using store bought all purpose flour, use 1.5 to 2 cups of liquid. If you like thinner pancakes like us, go with 2.5 cups. Or try the sweet spot!
If using fresh milled flour, let sit for 20 minutes. If using store bought, all purpose flour, go ahead to the next step.
You’ll notice after the 20 minutes that your dough is thicker. This is good! It means your flour has absorbed most of the liquid. Fresh milled flour is thirsty!
Next, turn your burner on medium-low (or turn your waffle maker on!) and wait for it to heat up. I like to get this ready 5-10 minutes before the 20 are up. We like cooking with cast iron, but you can easily use a griddle or stainless steel pan.
Now, you can give your batter a quick stir and spray the surface of your pan with your oil of choice.
On to cooking!
Slowly pour your batter in to the pan. I try to aim for a 7 inch diameter, but it depends on if I’m making these for myself or my kids.
Wait for bubbles to start to form on the surface of your pancake. Once there are several bubbles, go ahead and flip your pancake. Try to flip only once on each side. Does anyone else notice that the first pancake doesn’t taste as good? I usually give those ones to my kids.
Go ahead and top with raw butter and maple syrup! We love these for any time of the week. They freeze well and taste delicious. Even my husband who doesn’t particularly like pancakes loves these!
Let me know if you make these and how you like them! I’d also love if you’d rate this recipe. Happy pancake making!
Einkorn Pancakes or Waffles
Ingredients
- 1 ½ cup of Einkorn wheat berries ground finely or 3 cups of all purpose Einkorn flour
- 1 tbsp. baking powder
- 1 tsp. baking soda
- 1 tbsp. coconut sugar or other sugar
- ½ tsp. cinnamon
- ½ tsp. nutmeg
- ½ tsp. salt
- 1 tsp. vanilla
- 2 eggs
- 1 ½ cup liquid fresh buttermilk, whey, milk or water
Instructions
- Add your dry ingredients to a mixing bowl and mix
- Next, add your vanilla, eggs and liquid of choice: buttermilk, whey, milk or water. Whisk together.
- If using fresh milled flour, let sit for 20 minutes. If using store bought, all purpose flour, go ahead to the next step.
- You’ll notice after the 20 minutes that your dough is thicker. This is good! It means your flour has absorbed most of the liquid. Fresh milled flour is thirsty!
- Next, turn your burner on medium-low and wait for it to heat up.
- Now, give your batter a quick stir and spray the surface of your pan with your oil of choice.
- Slowly pour your batter in to the pan. I try to aim for a 9 inch diameter.
- Wait for bubbles to start to form on the surface of your pancake. Once there are several bubbles, go ahead and flip your pancake. Try to flip only once on each side.
- Go ahead and top with raw butter and maple syrup and ENJOY!
Notes
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Frequently Asked Questions:
Can I eat this if I’m gluten free?
The answer is likely YES. As stated above, because einkorn is naturally lower in gluten and is easier to digest many people who cannot tolerate gluten can tolerate einkorn. It especially helps if these are made with fresh milled flour as it contains the bran and germ of the wheat berry, which contain nutrients to help you digest gluten.
Can I double this recipe?
Yes! Double and triple if you’d like. These freeze well, so go ahead and make extra to throw in the freezer and make weekday breakfasts easier!
Can I make these dairy free?
Yes! Substitute the buttermilk for water or your liquid of choice. However, I strongly encourage those who think they can’t tolerate dairy to try raw A2/A2 milk. It may likely be that you are not lactose intolerant, but instead are drinking heavily processed pasteurized commercial dairy, which doesn’t contain the essential enzyme lactase. Learn more about that here.
Is Einkorn healthy?
Absolutely. As mentioned above, Einkorn naturally contains less gluten and a higher protein content than modern wheat. It is easier to digest and, when fresh milled, contains 40 of the 44 essential nutrients necessary for survival. Your body needs fresh milled flour every day. What better way to incorporate these nutrients than to make these healthy Einkorn pancakes! Truly, a breakfast of champions.
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