Comments on: Whole Grain Einkorn “Blender” Pancakes

By: Lynda

Lynda — Thu, 29 Dec 2011 16:32:33 +0000

I have made these pancakes for years. Can’t wait to get my hands on some Einkorn berries to try them. I have one suggestion. I soak my berries overnight, then let them sit, rinsing once or twice on the second day, and use them on the third, when they are just barely beginning to sprout, for pancakes. I do this “quick sprouting” right in my Vita-Mix container. I figure I have increased the nutritional value by letting the grains begin to sprout and the taste is fantastic.

By: Diane

Diane — Thu, 24 Mar 2011 23:31:27 +0000

I wandered over to your site from HeartScan blog. I have a small sensitivity to wheat and have been simply avoiding all wheat for about 6 months, with very rare exceptions. I did try some organic spelt berries a few months ago and didn’t notice a problem, but I’m not making it a regular thing. I read your blender pancake recipe and couldn’t believe it – I did almost the exact same thing with the spelt berries! My only difference (other than minor recipe amounts) was soaking the berries overnight to break down phytic acid. I did not grind it quite so smoothly as you did either (the consistency of my batter was more like a hot grain cereal than really smooth batter) however – the result was fantastic! If you soak the berries, of course, you wont need nearly the amount of liquid you used. I used milk instead of water and dry milk powder, and a different fat. I bet the coconut oil will taste great though. I very rarely eat any wheat, but I just ordered some einkorn to try the next time I do. I’m trying to figure out what I can handle. Blender pancakes are awesome! I also recommend making a load of small pancakes that will fit in your toaster and freezing them. Pop a couple in the toaster and you have homemade pancakes for breakfast as fast as cold cereal! Not such a chore on busy mornings with the kids.

By: jujuschleg

jujuschleg — Mon, 01 Mar 2010 15:18:35 +0000

Dear Galimir of Czech Republic,

What a wonderful resource this blog is to be able to connect from across the world about this important topic. I was very happy to see your comment on my post.

I have only used the de-hulled einkorn grain thus far because all of the einkorn I have purchased was already in the de-hulled state.

I love your idea about the einkorn supersmoothie and I’d love to hear how that tastes. Imagine how healthy it would be! Einkorn has a very sweet taste, probably unlike any other grain so I think it would work especially well in this recipe. I don’t know for certain if the blender could eliminate bad texture resulting from un-blended spikelets but if you soak it as you suggest, I imagine it will come out very smooth.

Here’s a picture of the einkorn I use. Not sure if you can see it well but hopefully it helps.

No doubt, wheat has a lot of bad press right now and too many are suggesting to eliminate it instead of understanding its history and the differences between the wheat we eat today and the ancient wheats. Not to mention, the differences in how we bake our bread. In fact, your comment makes me think that I should soak the einkorn grain kernel’s overnight before I make blender pancakes, as this may better break down the grain.

I totally agree about the feeling of fullness and strength after eating bread. It’s so good for the body. I’ve heard that those who go off wheat really struggle to have enough strength. I’m hopeful that einkorn can be a solution for them.

So do you have any einkorn recipes that you have tested with and would be willing to share ? I’d love to try out any recipes you have for einkorn (or any other ancient grain). It would be fun to share it on this website recipe list too.

I look forward to hearing from you!

jujuschleg of Utah, USA

By: Galimir

Galimir — Sat, 27 Feb 2010 10:30:03 +0000

Dear jujuschleg,I am interested if you used einkorn with the husk or without(peeled).I am trying to formulate the ultimate raw einkorn smoothie.In the process I am thinking if one grows the einkorn by himself and harvest it.So the next step normally is peeling it(or however its called in English,I am not sure).Well if you do it at home the peeling complicates a lots the whole game,especially with the einkorn,what doesnt give so easy its grain out of the husk. So I thought:”Gee,what if one just blends the whole spikelet(probably soaked over night in water) with a high-speed blender?” So I wander if you have tryed that? Even in case there are some sharp pieces inblended,one can probably strain it?
That would save so much work and actually will be thery cool from both storage point (the grain preserves better in the spikelet and also all the nutrients are there),as well as saving of the peeling step.
We have actually right now a friends bio-dynamic farm where they have BD-spelt,not peeled.So they would be happy if they can sell it to us without peeling(what is done at other place for them and its quite a hassle…).I hope to convince them start growing Einkorn soon.
As far as the benefits from the raw(or sprouted)einkorn are traditionally known in our part of the world,even this knowlege is getting lost very rapidly.So I think a raw einkorn smoothie with combinations with different superfoods can become THE ULTIMATE SUPERSMOOTHIE,and I am not kidding(you get not only the chocolate,but the bread too! .The wheat is very neglected right now by the raw foodists,who are deceived by the form in what wheat is used now-especially the regular american “bread” has very little to do with this sacred food as it has been used through the millenia…From my personal experiense the wheat gives this feeling of fullness and strenght to the body,what rarely other from the superfoods do.It kind of “grounds” you. I am talking mostly of whole grain BD spelt chapati(or at worst whole-grain home made souer dough bread out of it),what mostly we have been using as alternative to the “normal” Czech bread.The difference(of how you feel after such meal) even in this case is so huge,that its insane…When you realize in what lie people have been living,thinking that they eat “bread”…
Anyway I am looking forward for an answer from you and take care!
Galimir from Prague,Czech Republic