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.
Einkorn Pancakes with Rosemary Orange Maple Syrup
Course: BreakfastDifficulty: Easy5
15
minutes15
minutes30
minutesIngredients
- For the pankcakes
1 egg
2/3 cup milk
2 tbsp melted butter or coconut oil (+ extra for frying)
1/2 tsp vanilla extract
3/4 cup all-purpose einkorn flour
1/2 tbsp baking powder
1/4 tsp cinnamon
1/4 tsp salt
- For the rosemary orange maple syrup
3/4 cup pure maple syrup
1/4 cup orange juice
1/4 cup bone broth
1 sprig fresh rosemary
1/2 tsp vanilla extract
- Optional toppings
Orange zest
Whipped cream (optional)
Directions
- Make the syrup. I recommend getting the syrup going first so that it has time to cool and thicken. Add all the ingredients to a small saucepan and allow it to simmer for 10-15 minutes, stirring occasionally. Keep a close eye on the syrup to prevent it from boiling over. Once done, pull off the heat, remove the rosemary, and allow to cool.
- Combine the wet ingredients. Whisk together the egg, milk, butter, and vanilla extract.
- Add the dry ingredients. Using a large spoon, stir in the flour, baking powder, cinnamon and salt until you have a smooth, creamy consistency. The batter should be thin enough to run off the spoon (see photo for reference).
- Cook! Bring a greased skillet/griddle to medium-low heat. Once hot, use a 1/4 measuring cup to scoop the batter onto the skillet. Cook on each side until golden brown, about 2-3 minutes per side. Repeat with the rest of the batter, re-greasing the skillet as necessary. (*If you’re making a large batch of pancakes that you’d like to keep hot, I recommend placing the cooked pancakes on a baking sheet and storing in the oven on 170 F until ready to serve). Top pancakes with orange zest, whipped cream, and syrup and enjoy!
Notes
- The nutrition label is based on 2 pancakes and does not include syrup.
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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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