Fluffy Einkorn Pancakes

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) 

Ingredients:

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

Method:

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.