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 pancakes
Ingredients
Pancakes
- 1 ¾ cups whole wheat einkorn flour 198 grams
- 2 tablespoons brown sugar or coconut sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 2 large eggs slightly beaten
- 1 ¼ cups whole milk
- 3 tablespoons light olive oil
- 1 ½ cups fresh or frozen blueberries
Syrup (optional)
- 1 recipe Blueberry Lemon Syrup
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 ¼ 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
Measure flour with a scale: It’s easy to over-measure flour when using measuring cups. For the best results, use a kitchen scale to measure your flour accurately.
Avoid purple streaks: Blueberry pancakes often develop purple streaks from the juices, especially if you’re using frozen berries. To prevent this, don’t stir the blueberries into the batter. Instead, pour the batter onto the griddle first, then sprinkle the blueberries on top of each pancake.
Nutrition
Serving: 1 serving | Calories: 157kcal | Carbohydrates: 25g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 33mg | Sodium: 194mg | Fiber: 3g | Sugar: 8g
