These wholesome, nutrient-rich pancakes are made with einkorn flour, raw milk, and pasture-raised eggs for a nourishing and naturally delicious breakfast. Lightly sweetened with raw honey and flavored with vanilla and cinnamon, they’re the perfect start to your day—without refined sugar or unhealthy oils! Unlike modern wheat, einkorn is the one and only ancient grain that has not been modified since its discovery.
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Instead of sugar, we let the natural flavors shine, making these pancakes a great base for fresh fruit, raw honey, or your favorite toppings. Plus, we skip the hydrogenated oils and use natural fats like grass-fed butter or coconut oil for a clean and wholesome recipe.
Whether you’re looking for a healthier alternative to traditional pancakes or just love the rich, buttery taste of einkorn, this recipe is simple, satisfying, and perfect for any morning. Let’s get flipping!
Ingredients
- 4 Organic Pasture-raised Eggs
- 1c Grass-fed Raw Milk
- 1 tbsp Raw Honey
- 1 tsp Organic Vanilla Extract
- 180g Organic Einkorn Flour
- 1/4 tsp Redmond Real Salt
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tbsp Cinnamon (Optional)
- 4 tbsp Grass-fed Raw Butter
Instructions
- Prepare the frothy egg mixture – In a large mixing bowl, whisk together the eggs, raw milk, honey, and vanilla extract vigorously (or use a hand mixer) until the mixture becomes light and frothy. This step incorporates air, making the pancakes fluffier.
- Combine the dry ingredients – In a separate bowl, whisk together the einkorn flour, salt, baking powder, baking soda, and cinnamon (if using).
- Mix the batter – Gradually add the frothed egg mixture to the dry ingredients, folding gently with a spatula until just combining each addition. By incorporating little by little, it avoids the flour from clumping too much. Avoid overmixing to maintain the airiness.
- Add melted butter – Add melted butter into the batter and fold until the butter is no longer visible in the batter.
- Preheat & grease the pan – Heat a cast iron skillet or steel pan over medium-low heat. Melt 1/2 tbsp of coconut oil and swirl it around to coat the surface.
- Cook the pancakes – Pour about 1/3 cup of batter onto the pan for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes, until golden brown. Repeat, adding more coconut oil as needed.
- Serve & enjoy! – Stack them high and serve warm with butter, fresh fruits, raw honey, maple syrup or your favorite toppings!
Tips & Notes:
- For extra fluffiness, let the batter rest for 5 minutes before cooking to allow the einkorn flour to be hydrated.
Storage:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a toaster or pan.
Freezer: Place pancakes between parchment paper and store in a sealed bag for up to 2 months. Reheat directly from frozen in a toaster or warm oven at 300℉ (150℃) for 5-7 minutes.
