I love variety in my meals and I am always discovering new ways to change things up so that I don’t get bored.
Then these pancakes happened. And then they happened again.
And again . . .
And somehow, I still haven’t gotten bored!
Each time I indulge in them I am more impressed than the last.
The fluffy, cakey texture reminds me so much of restaurant pancakes – but without the sugar or oil, or other junk that makes ya all lethargic!
The combination of einkorn flour, do-it-yourself buttermilk, and a generous amount of baking powder creates that nostalgic texture we all know and love.
That being said, substitute at your own risk. I have only tested this recipe with einkorn flour, and any changes will impact the final result 😉
Also note that they are freezable and reheat quite nicely!
Einkorn Pancakes (Oil-free, Dairy-free option)
1 egg, beaten
2/3 c milk (I used homemade cashew)
1/2 tbsp apple cider vinegar
3/4 c Siggi’s no sugar added yogurt (or unsweetened non-dairy yogurt)
1 tsp vanilla or 2 drops vanilla stevia
1 tsp cinnamon
1 1/2 c einkorn flour (or spelt)
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Avocado oil spray for cooking
Toppings of choice such as berries, yogurt, and maple syrup
Mix the wet ingredients together in large bowl.
Stir in dry the dry ingredients to form a batter.
Refrigerate for up to 24 hours or cook immediately.
Cook in a large pan (I like using Chosen Foods Avocado Oil Spray).
*Note: if you are using a non-stick pan, oil isn’t necessary. But other pans require a moderate amount of oil for prevent sticking.
Serve pancakes warm with toppings of choice.