Wow, we love pancakes.
My 3 year old, Asher, asks for a pancake every.single.morning.
I try to give my picky toddler some variety in life, but I have discovered that it’s often not worth the struggle to get him to eat what I want him to eat.
So I figured, “Fine, you can have a pancake every morning, but I’m going to make them healthy!”
Introducing, the easy einkorn pancake! Mama & picky toddler approved. 🙂
Einkorn flour, you can also sub for organic whole wheat. We cook and bake with einkorn flour because it is wheat in its original form. It is more nutritious (& delicious) than modern wheat and has not been hybridized which means if you are sensitive to gluten (like I am) your belly most likely will prefer this wheat! You can read more about einkorn here.
Pink himalayan salt-rich in minerals
Flaxseeds-rich in omega 3’s, lignans and antioxidants that help lower cancer risks
Coconut sugar-we use coconut sugar because it has a lower glycemic index than regular cane sugar (so less of that sugar spike!)
Optional pumpkin seeds on top-rich in minerals and anti-parasitic properties
Check out the recipe below for the full list!
In a large mixing bowl, mix dry ingredients
In a separate bowl, mix wet ingredients
(I often use my kitchenaid mixer to do all the work)
Combine wet with dry ingredients, mix well
Heat a large skillet over medium heat with grass fed butter, ghee, or coconut oil
Pour pancake batter on skillet into pancake shapes and cook until golden, flip and repeat
Serve warm with maple syrup!