Strawberry Einkorn Flour Pancakes
Strawberry einkorn flour pancakes are a delicious and nutritious breakfast option that are perfect for the spring and summer months. This pancake recipe is a seasonal favorite that is sure to please everyone at the breakfast table.
Equipment
- 1 cast iron griddle
Ingredients
- 1 1/2 cups Einkorn All-Purpose Flour
- 1 tablespoon baking powder
- 1/4 teaspoon sea salt
- 3 tablespoons salted butter + extra for frying up the pancakes melted
- 2 eggs
- 1 1/4 cup whole milk
- 1 tablespoon pure maple syrup or raw honey / raw sugar
- 1 teaspoon vanilla extract optional
- 1 cup fresh strawberries thinly sliced or diced
Instructions
Make the batter
- In a bowl, whisk together the dry ingredients: einkorn flour, baking powder, and salt.
- Melt the butter. Add the wet ingredients into the dry ingredients: melted butter, egg, milk, maple syrup, and vanilla extract.
- Whisk the ingredients together until just combined. If there are a few lumps, don't worry about it. We don't want a perfectly smooth batter.
- Rest the batter for 10 minutes so that the baking powder activates and fluffs up the batter. After that add in the 1 cup of diced or sliced strawberries and fold them in.
Cook the pancakes
- Heat a cast iron griddle or pan over medium heat. Add a little bit of butter or avocado oil to the pan and scoop a 1/4 cup of batter onto the preheated pan.
- Once small bubbles appear on the surface of the pancake and pop, it is time to flip the pancake. This happens in roughly 2-3 minutes.
- Serve with butter and maple syrup or fresh whipped cream.
Notes
Be sure to cook the pancakes all the way through. If your pan is too hot the outside will be golden but the inside will not have time to fully cook.