February 14, 2024

Best Whole Grain Einkorn Pancakes (Easy Recipe)

Written by: Tahnee Wientjes

This recipe uses whole grain einkorn flour. Think of slow Saturday mornings with a stack of golden brown einkorn pancakes drizzled with pure maple syrup and fresh fruit. It’s an easy einkorn recipe, with whole wheat einkorn flour, that the whole family will love any day of the week.

Table of Contents

Benefits of using an ancient grain

Einkorn is one of the oldest varieties of wheat modern wheat and it’s my favorite flour and I like to use it whenever possible.

Whole einkorn flour as opposed to all-purpose flour makes for truly wholesome pancakes with all its nutritional benefits. Einkorn is an ancient wheat with a nutty flavor that’s perfect for creating delicious and nutritious pancakes.

By using home-ground einkorn berries or whole-grain einkorn flour, you’re opting for the goodness of ancient grains, ensuring your family’s breakfast is packed with essential minerals and nutrients that modern hybridized wheat often lacks.

Not only does einkorn offer superior nutritional value, but it also adds a unique taste to your pancakes that you won’t find with regular flour. Whole einkorn flour has a delightful nutty flavor.

Unlike heavily processed purpose flour, whole einkorn flour is a whole grain, meaning it retains all parts of the grain, including the bran and germ, which are rich in fiber, vitamins, and minerals.

Plus, when paired with natural sweeteners like coconut sugar, you can indulge in your pancake cravings guilt-free, knowing you’re nourishing your body with wholesome ingredients. Regular pancakes, made with regular flour have a direct effect on your blood sugar level peaks.

Tips for making einkorn pancakes

This style of Dutch pancakes is traditional in the Netherlands and a family favorite over here. The recipe is extremely simple and easy to follow. The recipe calls for a few simple ingredients, all of which are basic pantry staples. No baking powder, no baking soda needed.

You could use a different type of flour, like all-purpose einkorn flour, but it will be a big difference in taste.

This recipe for Dutch-style flat pancakes is a real winner with the entire family. It’s unlike the fluffiest pancakes you’ve ever tasted! The secret to their perfect texture? Whole-grain einkorn flour and room temperature ingredients.

These pancakes don’t need baking soda or egg whites. Yet, they make the perfect pancake without whipping egg whites.

The einkorn pancakes are best cooked to golden perfection in cast iron skillets.

For serving, drizzle your einkorn pancakes with pure maple syrup or sprinkle with a touch of coconut sugar for extra sweetness. And here’s a tip: a dollop of melted butter takes these pancakes from good to great.

Use a large stainless steel mixing bowl so you can bake lots of these delicious einkorn pancakes. They’re a perfect make-ahead breakfast!

Bake with two skillets, this makes cooking twice as fast!

Instructions for making whole-grain einkorn pancakes

Notes before you start: Add some coconut sugar straight to the batter if you want to give the einkorn pancakes a sweet flavor.

For the best results, make sure your skillet is really hot, then cook the pancakes on medium heat. Some experience that first pancakes are a flop, but that’s mostly because the skillet simply isn’t hot enough. Start heating the (cast iron) skillet before you start mixing the pancake batter.

To start, gather your ingredients: einkorn whole wheat flour, room temperature eggs, and milk. In a bowl, whisk together the flour, a pinch of sea salt, and any desired sweeteners like coconut sugar.

Add the eggs to the flour mixture with about two cups of the milk until just combined and the pancake batter is lump-free. Keep adding milk until you’ve added all the milk to the pancake batter.

Heat a cast iron skillet or hot griddle over medium heat and grease it with coconut oil. Pour the pancake batter onto the skillet one cup of batter at a time and cook until the surface appears “dry”.

Flip the pancakes and cook for another minute or until golden brown.

Serve with pure maple syrup and a pat of melted butter for the perfect pancake experience. This recipe ensures delicious pancakes every time, without the need for baking soda or folding in stiff egg whites.

Enjoy these pancakes with the entire family for a delicious breakfast treat that’s better than any fluffy pancake recipe you’ve tried before.

Variations of einkorn pancakes

The possibilities are endless with this adaptable einkorn recipe. Try experimenting with different wet ingredients.

You could try incorporating (or substitute milk altogether) creamy coconut milk or nutty almond milk for a unique flavor profile.

Add a hint of tangy sourdough discard or sourdough starter to your pancake batter for an extra layer of complexity. If you want all the sourdough benefits, make this batter the night before and place it in a cool place (not in your refrigerator).

For rich velvety, ricotta pancakes, substitute part of the milk with fresh ricotta cheese.

Don’t forget to heat your skillet well and cook them over medium heat until they’re beautifully golden.

Toppings for einkorn pancakes

These einkorn pancakes taste delicious on their own, but make the perfect einkorn pancake when you top them with your favorite toppings. Here are some suggestions to make these einkorn pancakes even better.

1. Chocolate chips: Sprinkle a handful of chocolate chips over your pancakes as they cook on the griddle. The heat will melt the chocolate, creating a deliciously indulgent treat.

Sweet Coconut Sugar: After flipping your pancakes, sprinkle a bit of coconut sugar over the top. As it cooks, the sugar will caramelize, adding a delightful sweet flavor to each bite.

Real Butter: Top your warm pancakes with a small pat of butter. Watch as it melts and spreads across the surface, adding a rich and creamy finish to every mouthful.

A Savory Twist: For a hearty and savory option, consider topping your pancakes with crispy bacon, melted cheese, and a handful of fresh spinach or tangy feta. The combination of flavors will create a satisfying and savory breakfast experience.

Note: If you want the sugar to caramelize, I would suggest to put to the pancake (in an oven-safe skillet) in your oven with the grill setting on until it’s golden brown. When you flip the pancake in the pan, sugar side down, the bottom of the skillet will get sticky which makes it hard to get the next einkorn pancake out.

Storing einkorn pancakes

Once your pancakes have cooled completely, stack them neatly on a baking sheet, placing a sheet of parchment paper or beeswax wrap between each layer to prevent sticking.

Then, transfer the stacked pancakes to an airtight container to maintain freshness. Store them in the refrigerator or freezer for later use.

When you’re ready to enjoy them again, simply remove the parchment paper/ beeswax cloth and reheat in your oven or skillet.

Whole Einkorn Pancakes Recipe

Whole Einkorn Pancakes Recipe

Yield: approx, 25

This whole einkorn pancake recipe makes for a delicious and nutritious family breakfast or lunch. Made with whole einkorn flour and fresh eggs.

Ingredients

  • 750 grams /3 cups of whole einkorn flour
  • 1,5 liter/ 6⅓ cups of milk
  • 5 eggs
  • pinch of sea salt

Instructions

    1. Mix together whole einkorn flour and salt.
    2. Add eggs to the salt and flour mixture.
    3. Next, add about 500 ml of milk to the flour mixture and combine it until it is lump-free.
    4. Keep adding milk, about 100 ml each time, and continue mixing until all the milk is fully incorporated into the mixture

Notes

  • This batter is best left to rest for an hour before baking to allow the einkorn to fully absorb the liquid.
  • The batter should have a consistency between yoghurt and buttermilk. Add more milk or leave out to get the desired consistency. Remember that the batter will thicken slightly because the einkorn will absorb milk.

” /]

Save for later…

E-mail subscription the Haven of Rest

Sign up for a naturally simple life!