Sprouted Einkorn Blueberry Pancakes

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Ingredients

  • 2 large eggs
  • 1½ cups plus 2 tablespoons (400 g) buttermilk
  • 2 tablespoons melted butter
  • 2½ cups (210 g) jovial Sprouted Einkorn Flour, plus 1 tablespoon for dusting the blueberries
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup of fresh or frozen blueberries

Directions

  1. Heat a skillet or cast-iron griddle to low heat.
  2. In a large bowl, whisk together the eggs, buttermilk and butter.
  3. In a medium bowl, sift together the 2½ cups of sprouted flour, sugar, baking powder, baking soda, and salt.
  4. Add the flour mixture to the egg mixture, whisking until the batter is smooth.
  5. Combine the blueberries and 1 tablespoon of flour in the bowl that you used for the flour until evenly coated.
  6. Use a spatula to gently fold the blueberries in the pancake batter.
  7. Lightly grease the pan or griddle with butter.
  8. Scoop up 1/3 cup of pancake batter and pour onto the griddle. Cook for 3 minutes, until the top of the pancake begins to firm and the bottom is deeply golden brown.
  9. Flip the pancakes and cook for 2 minutes until cooked through.
  10. Serve warm with maple syrup.

Additional Tips

Recipe Note: If you don’t have buttermilk on hand, you can substitute with refit 1:1 or use 1 cup of yogurt and ½ cup plus 2 tablespoons of milk.