Einkorn “Buttermilk” Pancakes (DF)
Learning how to cook with Einkorn Flour has been so much fun. Pancakes are a breakfast item I enjoy having once a week. This recipe was adapted from Jovial’s Einkorn Buttermilk Pancakes, but because I’m cutting out dairy temporarily or don’t always have buttermilk on hand, this recipe is a great alternative to those looking for dairy-free options. In the end, you can’t even tell the difference between these and regular buttermilk pancakes, as they taste exactly the same!
Items you need:
whisk
mixing bowl
large liquid measuring cup
spatula
Ingredients to have on hand:
organic sugar
baking powder
baking soda
sea salt
eggs
lemon juice
almond milk
coconut oil
Preheat Your Pan
I’ve found the secret to every perfect pancake is cooking low and slow, flipping only once. I don’t have a pancake griddle, and cooking on cast iron is the perfect toxic-free, non stick alternative. Start by heating it on low/low-medium heat first so that it is hot and ready to go while you prep your batter. While it is preheating on low heat, use this opportunity to melt 2 tablespoons of coconut oil. You don’t want the oil hot, just melted.
Sift Dry Ingredients First, Then Mix Liquids
Einkorn flour can look clumpy, and for even distribution of the liquid among the flour for specific batters, sifting is required. Sift your dry ingredients in a bowl and mix together well with a whisk.
In a large liquid measuring cup (like a pyrex one), add in two tablespoons of lemon juice. Then add almond milk until it reaches the 1 1/2 cup measurement mark. This is your “buttermilk” alternative, as lemon juice is what will give the milk that sour tang that buttermilk typically does.
Then crack in your two eggs, mix well, followed by your melted coconut oil, continuously whisking so that everything is well incorporated.
Add your liquid ingredients to your dry ingredients, whisking until you have your pancake batter consistency. If you want to fold in fruit or chocolate chips, now is the time to do so.
Make Pancakes
By now, your cast iron pan should be preheated to the right temperature. Lightly coat it with coconut oil and refresh between each batch of pancakes as needed. Pour your pancake batter and cook 1-2 minutes, until edges are dry and bubbles begin to form. For dollar pancakes, measure out a large tablespoon of batter. For regular pancakes, about 1/3 cup of batter. You will not get as many bubbles with einkorn pancakes as you would with regular pancake batter. Flip once, and cook for another 1-2 minutes until cooked through. Transfer to a plate and serve with maple syrup. It is sooo yummy!
Toddler breakfast - einkorn pancakes, sausage, fruit, and greek yogurt/peanut butter dip
Full Recipe
Einkorn “Buttermilk” Pancakes (DF)
Ingredients:
1 ¾ cups all purpose einkorn flour
1 tbs organic sugar
2 tsp baking powder
¼ tsp baking soda
½ tsp sea salt
2 eggs
2 tbs lemon juice
Approx 1 ½ cup almond milk
2 tbs coconut oil (melted) + extra for pan
Instructions
Begin preheating your cast iron to medium low heat.
Sift flour, sugar, baking powder, baking soda, salt in a bowl.
In a liquid measuring cup, add 2 tablespoons of lemon juice, then add almond milk until you have 1 ½ cups liquid. Whisk in 2 eggs and melted coconut oil.
Whisk liquid ingredients into dry ingredients until well combined. Add fruit or dairy-free chocolate chips if desired.
Lightly coat the cast iron skillet with coconut oil. Scoop batter onto hot surface (1 tbs for dollar pancakes, ⅓ cup for small pancakes)
Cook 1-2 min until edges are dry and bubbles begin to form. Flip and cook for another 1-2 min until cooked through.
Transfer to a plate. Serve with maple syrup.
Get everything you need here:
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