Ingredients
Scale
- 2 cups einkorn flour (or organic whole wheat flour*)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon Himalayan salt
- ½ cup ground flaxseed
- ¼ cup coconut sugar
- 2 large eggs
- 1½ cups milk (if using regular whole wheat flour, start with 1¼ cups and add more as needed until the batter is pourable*)
- Juice of 1 lemon
- 1 teaspoon pure vanilla extract
- 1–2 tablespoons grass-fed butter, ghee, or coconut oil, plus more for cooking
Optional Toppings
- Grass-fed butter
- Pure maple syrup
- Ground cinnamon
- Fresh blueberries
- Plain whole-milk yogurt
Instructions
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, ground flaxseed, and coconut sugar.
- In a separate bowl, whisk together the eggs, milk, lemon juice, vanilla, and melted butter, ghee, or coconut oil.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Avoid overmixing. If the batter seems too thick, add a splash of milk until it reaches a thick but pourable consistency.
- Let the batter rest for 5 minutes. This allows the flaxseed to absorb moisture and helps create fluffier pancakes.
- Heat a large skillet or griddle over medium heat and lightly grease with butter, ghee, or coconut oil.
- Scoop about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles begin to form and the edges look set, about 2–3 minutes.
- Flip and cook for another 1–2 minutes, or until golden brown and cooked through.
- Serve warm with your favorite toppings.
Notes
- Einkorn flour naturally absorbs liquid differently than modern wheat, which is why it uses a bit more milk.
- Freshly ground flaxseed provides the best flavor and nutrition.
- These pancakes freeze beautifully. Let them cool completely, then freeze in a single layer before transferring to a freezer-safe bag. Simply reheat in the toaster or oven for an easy weekday breakfast.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Breakfast