These einkorn pancakes are a wholesome and hearty breakfast option, perfect for a leisurely weekend brunch. The ancient grain einkorn gives the pancakes a nutty flavor, while the blueberries add a sweet and juicy burst in every bite. Try them with a drizzle of maple syrup for a truly indulgent treat!
Ingredients
- 1 cup einkorn flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1/2 cup fresh blueberries
- Butter or oil for cooking
Directions
- In a large mixing bowl, whisk together the einkorn flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, egg, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix - it's okay if there are still some lumps.
- Gently fold in the fresh blueberries.
- Heat a skillet or griddle over medium heat and coat with butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another minute or until lightly golden.
- Repeat with the remaining batter.
- Serve the einkorn pancakes warm with more fresh blueberries and a drizzle of maple syrup.
