If you are just starting out with einkorn flour, try these pancakes. This is an easy way to introduce yourself to the nice flavor of einkorn wheat. The pancakes are flavorful, golden in color, and have more ...protein than regular pancakes. You may also use rice milk, buttermilk or your yogurt of choice in place of milk. Another option is to sour your milk for a more complex flavor by adding 1 tablespoon of apple cider vinegar or lemon juice to 1 cup of milk and let it stand at room temperature for 15 minutes.
Tips for Great Pancakes
● Check that your baking powder is in-date. If this key ingredient isn’t fresh you’re going to have flat pancakes. ● Don’t over-mix. It’s better to have a few small lumps in the batter. ● Use a large skillet or griddle. A wide flat surface will ensure even cooking and will make sure your pancakes aren’t crashing into each other. ● If cooking with butter, wipe out the pan between batches. This way you can avoid any off-tasting or burned bits. ● Don’t get distracted. A quick check of your phone can leave you with half-burned pancakes. Pay attention and keep checking to see if it’s time to flip. ● If your first pancake is a bit too thin, try adding a spoonful of flour to the batter to thicken up the rest.
Why jovial Einkorn Flour?
Einkorn is fast becoming the wheat of choice for the gluten sensitive due to its very weak and easily digestible gluten. It is higher in protein, B vitamins, carotenoids, and essential & trace minerals so you can be confident that your baking is more nutritious than when you use regular enriched wheat flour. Our flour is milled from organic einkorn wheat grown on small farms in Italy. You can find a range of einkorn flour options to buy on our online store or find us at your local grocery store!
Pre-heat griddle (or a large skillet) to medium temperature.
Sift all dry ingredients into a large glass bowl.
Using the whip attachment on a standing mixer, whip the eggs and milk until frothy.
Melt butter and set aside.
Pour egg mixture into the dry ingredients and mix together until the consistency of a thick milkshake.
Make sure not to over-mix or your pancakes will be tough.
Pour melted butter into the batter and cut in using a spatula.
Lightly oil the griddle. The griddle is at the right temperature when it begins to glisten.
Using a ¼ cup measure per pancake, cook pancakes for 1 to 2 minutes until the edges are dry and bubbles start to form. Flip and cook for another 1 to 2 minutes, until cooked through.
I use: 1 egg (beat 1 min.) 1 c. Buttermilk, ½ c. All-purpose + ½ c. Whole wheat, 3 TBSP olive oil, 1 tsp. Baking soda, ½ tsp. Baking powder & ¼ tsp sea salt. I then add blueberries. Perfect pancakes every time. I also use same for waffles (double if making for large group).
Very good! I didn't make any changes. I only had 3/4 cup 2% milk so I made up the rest with water. Worked great. I will be getting some buttermilk for my next batch, just for fun. Had 2 leftover pancakes with peanut butter and jelly for a snack - the pancakes were still fluffy!
I used raw buttermilk, 1 Tbsp of raw local honey in lieu of sugar, two mashed (overly ripe) bananas and coconut oil with a dash of vanilla to make it a little more nutritious.... A little melted coconut oil on top and sprinkled with turbinado sugar/cinnamon. I may even omit the honey next time in the batter and just drizzle a little on top of the finished pancakes, since the bananas add plenty of sweetness. Delicious and kid approved!
If I only have the whole grain Einkorn flour, how would I change the recipe to make it work. I don't want to use Einkorn berries or oatmeal, just the whole wheat Einkorn flour.
Just made these and they were delicious!! I substituted the sugar with coconut sugar and followed the rest of the recipe as it written. It really made a difference to the pancake batter to beat the milk with the egg until frothy. It made the batter and pancakes more airy and fluffy!! I heated up some organic frozen blueberries for a topping, along with raw whipped cream, and local maple syrup........sooooo yummy!! Thank you for sharing this recipe. I will definitely be making these again!!
I made this for dinner along with ham and eggs. This recipe works beautifully. I cooked them in a cast iron skillet with coconut oil and expeller pressed safflower oil. For the recipe I used unsweetened soymilk and palm sugar. I also melted virgin coconut oil instead of butter to mix into the pancake batter. These are wonderful and we are having ours with maple syrup. Delicious.
Oh my goodness. I made these for dinner and what a surprise. Yummy light and I added chocolate chips to mine. So tasty! Im so happy Einkorn is all that's used in my house as were intolerant to gluten and Einkorn has no gluten side effects.
Our buttermilk pancake recipe is in our cookbook; it is slightly different: 210 g AP flour, 1 T sugar, 2 t baking powder, 1/2 t sea salt, 1/4 t baking soda, 2 large eggs, 360 g buttermilk, 2 T unsalted butter.
Enjoy!
These pancakes were INCREDIBLE!!! I did make some slight modifications, however: added 1/2 tsp baking soda and used 1/2 cup half and half + 1/2 cup yogurt. They came out light and fluffy - even better than regular wheat pancakes. I'm very impressed.
DELICIOUS, fluffy pillows hot off the pan . Used 1:1 buttermilk substituted for the plain milk and they came out SO tender. The buttermilk adds a tang like sourdough but I added chocolate chips so every bite is perfect. No syrup needed.
I added 75 gr of sourdough starter to the pancake wet ingredients and cut the milk back to 1/2 cup. I am making sourdough starter (day 4) and would have thrown it away. Batter was still kind of runny, so I let it rest awhile. I would need to experiment more so the batter is thicker. Pancakes still turned out fluffy and delicious.
I used 1 cup of homemade flax milk, subbed coconut oil for butter, honey for sugar, added a tbsp of water, juice from half a lemon, zest from half a lemon and blueberries, and they were hands down the best pancakes my hubby and I have ever had!!
Best flour ever!! Ive made pancakes and banana bread so far with Einkorn Whole wheat flour.
When i made all purpose flour pancakes, my kid (10, and 3, boys) wourd eat 1 maybe 2...like they just weren't interesting....
They eat 4-5 of these and sing praises!!
I also add protein powder to these, and add half cup extra of milk and it works great! A mashed bananas add great flavor, along with choco chips. I recommend Einkorn to those who express interest healthier alternatives to flour!!
Made pancakes for the first time today with Jovial All Purpose Einkorn Flour using this recipe. They turned out really great. Frothed the liquids with a whisk on my hand mixer and gently folded the button in. Really really enjoyed the finished product. Thanks!
I made these but substituted 1/2 cup of lupin flour , used bocha sweet as my sweetener, added some vanilla. They came so well and very tasty. I'm going to continue to experiment with this flour as my mom is on a low carb diet, due to diabetes,I find that making low carb pancakes takes a lot of ingredients and time. Also for me almond flour pancakes are not great all the time .This will be a happy change for my mom and myself.
I don't have my cookbook available...was looking for the Buttermilk pancake recipe same as in the cookbook. This one seems a little different not calling for buttermilk but will try to make it work.
I used whole organic milk and left over leaven .I don’t use sugar. Man they are just like grand ma made . She had a receipts for raised pancakes. These I made did not increase my blood sugar like regular store bought flour. Love the recipe
I followed this recipe almost exactly except I used coconut milk for the milk and I used the whole wheat Einkorn flour because I did not have the all-purpose. Also, I did not have baking powder so I made homemade baking powder using baking soda, arrowroot powder, and cream of tartar and they came out lovely, nice and fluffy, and wonderful. used real butter of course, also to fry them in, and then tapped it with pure maple syrup. ?
Made these for the first time today and they were delicious fluffy goodness! I subbed sugar with coconut sugar and baking powder with a mixture or baking soda and vinegar. It was my first time using Einkorn flour and I am so happy I found it. I can’t wait to make some baked goods with it. Banana bread is next! :)
Doubled this recipe. Only had enough butter for a single batch so used vegetable oil (1/4 cup). Was short on milk too, so cut down whipping cream for two cups total liquid. For flavor, also added 2 teaspoons of vanilla extract. Also added 2 smashed overripe bananas and added semi-sweet and dark chocolate chips. My trick was to bake the batter in a 10X15 greased sheetpan at 425 degrees for 10-12 minutes. Makes 16-20 fluffy, perfect pancakes. This recipe tweak is a family favorite!
These were absolutely delicious and a hit in my household! I’ve made pancakes from scratch several times, but, until trying this recipe, had yet to find the one that made our family content. My son has a gluten sensitivity, so we are very familiar with having to sacrifice preferred flavor for his sake. Thank you for giving us one more meal we can eat together, deliciously.
Thank you so much for your kind words Danelle! Your story is exactly why our founders began this company :) We're so glad this was a recipe your entire family could enjoy!
Made these twice already and both times consistently good. My husband and son loved them. The only tweaks I made was add 1.5 tbsp squeezed lemon juice to the milk and let it stand 10 minutes to activate and turn to buttermilk. Used only 2 tspn of baking powder and 2-3 tbsp of butter. The tastiest pancakes thus far, and both times fluffy and properly cooked through. Otherwise followed the recipe ingredients and instructions exactly. This is my go to for pancakes from now on. Making pancakes with all purpose flour they would always come out inconsistent and not as flavorful as with einkorn. Thank you for this recipe and I’m grateful to have an option to purchase high quality einkorn flour in the states.
As a health and wellness blogger, I’m always looking for traditional ways of cooking for my readers, and your story is inspiring! My new favorite pancake in the world!! I’ll be ordering a larger bag of flour this week to always have on hand. I’ll be trying your sourdough recipes soon!
No, we do not calculate nutrition information for our recipes as this can vary depending on specific ingredients/quantities you may use in your own kitchen. You can find nutrition information for our products on the product pages of our website.
We suggest this recipe: https://jovialfoods.com/recipes/whole-grain-einkorn-pancakes/
Otherwise, when substituting whole wheat einkorn for all-purpose einkorn, make sure to weigh a cup of whole grain flour at 96 grams and increase the liquid by 5%.
Please see specific product page for nutrition information. Nutrition facts are not calculated for recipes as nutrition of specific ingredients will vary.
You'd probably be fine refrigerating the batter a day or two in advance. You can also refrigerate cooked pancakes in an airtight container for 2-3 days.
I love the taste of the Jovial Einkirn flour.
Enjoy!
That is the best tasting pancake I've ever eaten.
Delish!
When i made all purpose flour pancakes, my kid (10, and 3, boys) wourd eat 1 maybe 2...like they just weren't interesting....
They eat 4-5 of these and sing praises!!
I also add protein powder to these, and add half cup extra of milk and it works great! A mashed bananas add great flavor, along with choco chips. I recommend Einkorn to those who express interest healthier alternatives to flour!!
Otherwise, when substituting whole wheat einkorn for all-purpose einkorn, make sure to weigh a cup of whole grain flour at 96 grams and increase the liquid by 5%.
Today I made two changes and my whole family is praising me.
1. I browned the butter
2. I used 1 cup whole wheat einkorn 1/2 cup all purpose einkorn.
They were lovely a bit grainier and more depth in the flavor!