Pancakes are made on the regular in our house. I think if my youngest had the chance, he would almost exclusively eat pancakes, waffles, and fruit. As you will see, he was more than happy to be my taste tester for this recipe.
I have made many, many different pancake recipes over the years, but these quickly have become a favorite. Made with a ripe banana and einkorn flour, these aren’t the Bisquick pancakes your mom used to make that were packed with sugar and left you hungry an hour later. Unlike traditional wheat pancakes, they are healthy, dairy-free, filling, and hit that craving in the morning for a little sweetness! I bake with lots of different gluten free options, but it’s been nice to bake with a flour that gives you that more “traditional” pancake texture, without the physical effects of eating modern wheat.
What’s einkorn?
Einkorn flour is an ancient grain, similar to farro, spelt, kamut, etc. It’s the oldest known grain and has never been hybridized or genetically modified. If you have Celiacs, this is probably not an option for you, but because of its lower gluten content, it’s a good choice for people with gluten or commercially produced wheat intolerance (like me.) It’s also full of protein, fiber, and the nutty flavor works wonderfully in things like pancakes and breads. You can’t necessarily swap it 1:1 in a recipe, so I have been using specific einkorn recipes while I get more used to baking with it.
Where to buy?
You can buy the Jovial brand at Whole Foods, on Amazon, or on the Jovial website. I recently found it at Whole Foods on sale for a really good price, but even not on sale it’s still the cheapest price of the three that I have found. I know there are other brands of einkorn but I haven’t tried them myself.
This recipe makes enough for our family of 4 (two adults and two toddlers) to have breakfast for two mornings. To reheat the leftovers for the next morning, we like to warm up the pancakes in the microwave with some maple syrup on top so that they don’t dry out.
You should have most of the ingredients to make these in your pantry. If you don’t have the einkorn flour yet, hopefully I have convinced you to run out and buy some. Or maybe you don’t have ravenous children to feed and a smoothie bowl or dark chocolate and avocado smoothie is more your jam.
To make these pancakes, start off by making the buttermilk. Measure about 1 cup of almond milk (or your choice of milk) and adding a tablespoon of vinegar. Give it a stir and let is sit for around 5 minutes while it turns into buttermilk. You can make these with just the milk, but you would lose out of the fluffiness factor.
In a large bowl, whisk together the einkorn flour, salt, baking powder, cinnamon, and hemp hearts, if you have them. Hemp hearts add extra protein and essential fatty acids, along with many other minerals that can be hard to get into my kids daily nutrition…so yeah, I put that **** on everything (I have even sprinkled it in soups and pastas unnoticed, but don’t tell my husband.)
In another bowl mash the banana and then combine it with the eggs, buttermilk, maple syrup, and melted coconut oil.
Whisk the wet ingredients together, and then make a well in the dry ingredients and pour in the liquid. Use a spatula to stir until just combined. Add in blueberries or chocolate chips (or a combo of both) if desired. I was out of blueberries so I went with chocolate chips.
Try to get a few batches rolling before your toddler starts to pout about not being immediately fed upon awakening.
Doh! Not quick enough. He had to go get his plate and bib to show his displeasure over my inability to feed him in a timely manner. But he quickly forgave me.
“Stop taking photos, mom! You’re burning the next batch of pancakes!” Dangit, he’s right. Well, not burned, Just a little extra crispy.
Give these a try next time you’re craving a batch of flapjacks! Have you tried einkorn flour yet? How do you think it compares to other flours? Give these pancakes a try and let me know what you think in the comments!
Einkorn Banana Pancakes
Notes
This recipe makes enough for our family of 4 (two adults and two toddlers) to have breakfast for two mornings. To reheat the leftovers for the next morning, we like to warm up the pancakes in the microwave with some maple syrup on top so that they don’t dry out.
If you want to swap all purpose instead of einkorn in this recipe, be aware that you may want to add more liquid as einkorn absorbs liquid slower than other flours.
Ingredients
- 1 3/4 cups einkorn flour
- 1/4 tsp salt
- 1 tbs baking powder
- 1 tsp cinnamon
- 1 tbs hemp hearts (optional)
- 1 banana, mashed
- 1 cup dairy free buttermilk (1 cup almond milk + 1 tbs apple cider vinegar)
- 1 tsp vanilla
- 2 large eggs
- 1 tbs maple syrup or honey
- 2 tbs coconut oil, melted and cooled
- 1/2 cup blueberries or chocolate chips (optional)
Instructions
- In a glass measuring cup, measure 1 cup of almond milk or milk of choice. Add in 1 tbs of apple cider vinegar and stir. Let sit for 5 minutes while you make the rest of the batter.
- In a large bowl, add the einkorn flour, salt, baking powder, cinnamon, and hemp hearts (if using.) Whisk to combine.
- In a microwave safe bowl, melt the coconut oil. In a medium bowl, mash the banana with a potato masher or fork. Add in the vanilla, eggs, and maple syrup and whisk to combine. Add in the buttermilk and mix. Last add in the coconut oil and whisk to combine.
- Make a well in the dry ingredients and pour in the wet ingredients. Using a spatula, combine the wet and dry ingredients until just mixed. Fold in the blueberries or chocolate chips, if using.
- On medium heat, melt coconut oil in a pan. Add in the batter with an overflowing 1/8 measuring cup. When bubbles appear on the top, flip the pancakes and cook for an additional couple of minutes.
- Serve with maple syrup and fruit!
This was a great recipe! Thank you!
So glad you liked it, Sabrina! This is a staple in our house!