Whole Wheat Blueberry Einkorn Pancakes
Whole wheat einkorn flour makes an incredibly delicious pancake and does not have the bitterness that regular whole wheat flour can sometimes have. Serve these up with our blueberry lemon syrup but if you want to limit your sugar intake then make the syrup without the sugar. It will be more of a sauce than a syrup.
Servings: 10 to 12 pancakes
Ingredients
Pancakes
- 1-¾ cups whole grain einkorn flour 198 grams
- 2 tablespoons coconut sugar or brown sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 2 eggs slightly beaten
- 1-¼ cups almond milk or milk of choice
- 3 tablespoons light olive oil
- 1-½ cups fresh or frozen blueberries
Syrup (optional)
Instructions
- In a large bowl, stir together flour, sugar, baking powder, and salt. In another small bowl, mix with a fork the egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir until just moistened.
- Gently fold in the blueberries. (See notes)
- Heat a skillet on medium heat and grease the pan with a little oil or butter. Add about 1/4 cup of pancake batter to the skillet and wait for the bubbles to form on top (3 to 4 minutes).
- When the bubbles cover the whole surface of the pancake and the opposite side is golden brown, flip the cake and cook the other side until golden brown (about 2 minutest).
Notes
- It is very easy to over-measure flour if you use measuring cups, you will have more success if you use a scale to measure your flour.
- Often times the batter will become streaked purple from the blueberry juices, especially if you use frozen blueberries. If you want to avoid this from happening then instead of stirring the blueberries into the batter, pour the batter onto the griddle then sprinkle some blueberries on top of the pancake.
Nutrition
Serving: 1 | Calories: 157kcal | Carbohydrates: 25g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 33mg | Sodium: 194mg | Fiber: 3g | Sugar: 8g
