Einkorn Honey Pancakes Recipe

I’m generally a savory breakfast kind of person; I will almost always choose a big veggie omelet or breakfast sandwich over pancakes or waffles.  I just don’t have much of a sweet tooth in the mornings.  My kids on the other hand would eat pancakes every day if I let them, so while I would much rather fill them with protein and veggies every morning I do compromise on the weekends and I make them pancakes on Saturday mornings.  It’s something they look forward to every week, especially because they usually get to put their aprons on and help!

While we don’t have any gluten allergies in our house, we do notice a difference in our bodies when we avoid gluten versus eating modern wheat—even organic modern wheat.  Then we learned about einkorn flour and found that we didn’t get puffy or bloated or lethargic when we ate it.  It’s because it’s not a hybridized grain; it’s in its original, ancient form, just as God intended.  Its genetic structure is totally different from that of modern day wheat (organic or not); referred to as the original “staff of life” grain of biblical times, it has only 14 chromosomes.  Compare that to modern wheat’s 42 chromosomes.  So what does that mean?  It means its gluten structure is completely different from typical wheat making it MUCH easier for the human body to digest.

This means I can make my family a pancake breakfast and we don’t feel heavy or lazy after.  I have experimented with einkorn flour a lot over the past year or so.  (We buy Gary’s True Grit Einkorn flour from Young Living because I have visited one of the farms where it is grown and I love and trust the company and its integrity.)  I have found that the biggest difference when cooking and baking with einkorn versus conventional flour is that it requires less liquid, maybe about 20% less.  We also like the taste, although it doesn’t taste exactly the same as traditional flour.  We’re ok with that, and it is Jeffrey and Chloe approved.

When I’m trying to be good and avoid the organic cane sugar we love, I make pancakes with honey instead.  This is my tried and true recipe.  I hope you love it!

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Crystal's Einkorn Honey Pancakes
This pancakes use einkorn flour and are a bit healthier than their conventional flour counterparts, but they are kid approved!
Course Breakfast
Prep Time 10 minutes
Cook Time 30 minutes
Servings
pancakes
Ingredients
Course Breakfast
Prep Time 10 minutes
Cook Time 30 minutes
Servings
pancakes
Ingredients
Instructions
  1. In a large mixing bowl beat the egg with a wire whisk and thoroughly mix in the oil and honey. Then add the milk and stir til well incorporated.
  2. Add the einkorn flour, salt and baking powder to the wet mixture and stir well with the whisk until all of the dry ingredients are well incorporated. The batter will be somewhat thick. This batter is a bit like gluten free batters in that it falls apart easily in the pan, so I like to make smaller pancakes with them using 1/8 c. scoops.
  3. Preheat a cast iron skillet and coat it well with butter over medium heat. Using a 1/8 cup measuring cup, scoop the batter on to the hot skillet and keep a watchful eye on them. Unlike a thinner batter, these won't bubble up in the middle when they're ready to flip, so you'll know you can flip them when they begin to look a little bit set. You can use a spatula to take a peek on the bottom of one and flip when it's nicely golden. Flip them and cook just a couple minutes more.
  4. Serve with butter and real maple syrup (or fruit or whatever you like) and enjoy!
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