Who doesn’t love pancakes. Seriously…
I love pancakes they make a quick and easy breakfast, lunch, or my favorite dinner. LOL These Einkorn pancakes take the cake for ease and health. As some of you know I am allergic to wheat. Like literally I ate a granola bar and wheat was the last ingredient listed (which was why I missed it). So within 20 minutes I had the most terrible stomach and lower back pains. The attack lasted for a few hours. That sucks! I hate being allergic to wheat. It feels unfair. That’s where einkorn comes in! For some reason I am not allergic to this ancient wheat. I was so happy to find it. Though substituting it for regular flour is a little tricky. So here it is my einkorn pancake recipe!
Quick and Easy Einkorn Pancakes
1 3/4 cups einkorn flour
1/2 tbsp baking powder
1 tsp himalayan salt
1 tbsp sugar
1 tsp organic vanilla
1 1/2 cups unsweetened original almond milk
3 tbsp oil or butter
Combine all ingredients in a large bowl. Mix until smooth. Heat a non stick skillet on medium high (4 on a gas stove) for every pancake drop a little coconut oil in the pan. Using a 1/4 cup measuring spoon drop pancake batter on top of the oil. Flip when bubbles form or bottom looks golden. Cook another minute or two. Serve with Kerrygold butter and grade A maple syrup or raw honey!