Ingredients
Equipment
Method
Mix Dry Ingredients:
- In a large bowl, whisk einkorn flour, baking powder, baking soda, salt, and sugar.
Mix Wet Ingredients:
- In another bowl, whisk milk kefir, egg, and vanilla until smooth.
Combine:
- Pour wet into dry ingredients and stir gently until just combined. Small lumps are fine.
Rest Batter (Optional):
- Let sit 5–10 minutes for thicker, fluffier pancakes.
Heat Skillet:
- Preheat a non-stick skillet over medium heat and lightly grease with butter or oil.
Cook Pancakes:
- Pour ¼ cup batter per pancake. Cook 2–3 minutes until bubbles appear and edges set.
Flip & Cook:
- Flip carefully and cook 1–2 minutes more until golden brown.
Serve:
- Stack and serve warm with your favorite toppings.
Notes
- For fluffier pancakes, let the batter rest 5–10 minutes before cooking.
- Einkorn flour is easier to digest than modern wheat and gives a slightly nutty flavor.
- Use fresh milk kefir for best probiotic benefits and a light tang.
| Total Fat | 5 g |
| Saturated Fat | 2 g |
| Cholesterol | 55 mg |
| Sodium | 250 mg |
| Total Carbohydrates | 28 g |
| Dietary Fiber | 3 g |
| Sugars | 4 g |
| Protein | 7 g |
| Calcium | 120 mg |
| Iron | 1.5 mg |
| Potassium | 200 mg |
| Probiotics | Present (from kefir) |
