Why einkorn makes a superior flour option
I’ve tried every flour on the market – oat, almond, coconut, whole grain, spelt – you name it. And while these flours are touted as the healthier options (which can definitely be debated), you won’t get the same results in your baked goods.
Einkorn flour is an ancient, unhybridized variation of what we know as traditional white flour. The hybridization of modern wheat, which made it easier to farm large-scale, resulted in some changes to the wheat itself. Einkorn wheat has about 30% more protein, less carbohydrates and less glutenin, making it easier to digest for those with gluten sensitivities.
Einkorn flour is a healthier option that still provides great results in baked goods – a win win.
Kitchen essentials
For the pancakes:
- Measuring cups/spoons
- A mixing bowl
- A whisk
- A large spoon
- A griddle or large skillet
- A spatula
For the rosemary orange maple syrup:
- A small saucepan
- A spoon
- Measuring cups/spoons
Substitutions
- All-purpose einkorn flour: if using whole wheat einkorn flour, you’ll most likely need to add a splash more milk to get the right consistency. I don’t recommend using white all-purpose flour as they don’t substitute equally.





Nutrition Facts
2.5 servings per container
Serving Size2 pancakes
Calories224
- Amount Per Serving% Daily Value *
- Total Fat
11.5g
18%
- Saturated Fat 6.3g 32%
- Trans Fat 0.4g
- Cholesterol 80.5mg 27%
- Sodium 298.0mg 13%
- Amount Per Serving% Daily Value *
- Total Carbohydrate
22.8g
8%
- Dietary Fiber 2.0g 8%
- Sugars 2.9g
- Protein 7.6g 16%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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