Fluffy Einkorn Pancakes made with Fresh Milled Flour

There is a white plate with a stack of einkorn pancakes.

Fluffy Einkorn Pancakes made with Fresh Milled Flour

Soft, fluffy, and delicious, these fresh milled Einkorn pancakes are perfect for Saturday mornings! Quick and easy to make, you will love how fast you can get a nutritious and tasty breakfast on the table!

Course Breakfast

Cuisine American

Keyword Ancient Grain, Ancient Wheat, breakfast gravy, Einkorn, Einkorn Flour, Einkorn Pancakes, Fresh Milled Einkorn Flour, Pancakes, whole grain flour, Whole Grain Pancakes, Whole Grains

Prep Time 5

Cook Time 6

Total Time 11

Servings pancakes

Calories 165kcal

Author Mary Rose

Equipment

Cast iron skillet

Ingredients

1 cup Fresh Milled Einkorn Flour Mill 2/3 cup
1/4 tsp Salt
1/2 tsp Baking Soda
2 tsp Baking Powder
1 cup Milk
1 Egg
1 tbsp Olive Oil May use melted butter or coconut oil

Instructions

Preheat a cast iron skillet over low-medium heat.
Mill 2/3 cup of Einkorn berries on the fine setting of your grain mill.
In a large bowl add the milk, oil or butter, and egg. Mix well.
In a separate bowl add the flour, salt, baking soda, and baking powder. Mix until well combined.
Pour the flour mixture into the wet ingredients and mix just until combined. DO NOT OVER MIX THE BATTER.
Fold in any add-ins you want from fresh berries to chocolate chips.
Lightly spray the pan with olive oil or brush with butter.
Scoop 1/3 cup of the pancake batter into the hot pan.
Cook 3-4 minutes on the first side until bubbles appear on the top of the pancakes.
Flip and cook an additional 1-2 minutes until golden brown.

Notes

Store in an airtight container in the fridge for 2-3 days.

Freeze cooled pancakes in freezer safe bags for up to 3 months.

Nutrition