Ingredients
Scale
- 2 cup einkorn flour (or organic whole wheat)*
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp himalayan salt
- 1/2 cup ground flaxseeds
- 1/4 cup coconut sugar
- 2 eggs
- 1 1/2 cup milk (if using regular whole wheat, start with 1 1/4 cup and slowly add more as needed)*
- juice of 1 lemon
- 1 tsp pure vanilla extract
- 1+ tbsp grass fed butter, ghee or coconut oil
optional toppings
- pure maple syrup
- cinnamon
- blueberries
- yogurt
Instructions
- 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
Notes
*If using all purpose einkorn flour, use 1 1/2 cup milk. If using whole wheat einkorn flour, slowly add more milk if needed. If using regular whole wheat, start with 1 1/4 cup and slowly add more as needed.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Breakfast