These pancakes are perfect for a cozy weekend breakfast or a special brunch treat. The fresh milled einkorn flour brings a unique, nutty flavor and a soft texture to these pancakes. Unlike store-bought flour, freshly milled flour retains all the natural nutrients and oils from the grain, giving your pancakes a wholesome boost. Einkorn, one of the oldest grains, is naturally lower in gluten, making it easier to digest while still providing a fluffy and satisfying pancake. Milling your own flour also ensures the freshest, most flavorful results—perfect for starting your day on a delicious note!
Let’s dive into the recipe and fill your kitchen with the comforting aroma of these delicious pancakes.
Ingredients
2 cups fresh milled einkorn flour (260 grams)
1 teaspoons baking powder (6 grams)
1 teaspoon baking soda (6 grams)
2 tablespoons honey (30 grams)
1 teaspoon salt (6 grams)
1 cup sourdough discard, at room temperature (250 grams)
1 ½ cups whole milk, at room temperature (12 ounces)
1 large egg, beaten, at room temperature
2 tablespoons coconut oil (24 grams)
Instructions
In a large bowl, whisk together the einkorn flour, baking powder, baking soda, and salt.
Add the sourdough discard, milk, egg, honey and oil on top of the dry ingredients. Mix until just combined. (A few lumps are okay—don’t overmix, especially with einkorn.)
Heat a griddle or cast iron skillet over medium-low heat, greasing lightly with butter or oil.
Ladle ⅓ cup of batter onto the hot griddle. Cook until bubbles form on top and the edges look set, then flip gently.
Cook for another 1–2 minutes on the second side, or until golden brown and cooked through.
Serve warm with butter and maple syrup.
