Are you looking for a delicious and healthy breakfast idea for your family? Try these Apple Cinnamon Einkorn Pancakes made with nutritious Organic Whole Grain Einkorn Flour. Fluffy, moist, and full of cozy flavors! They will make your morning special.
Servings
6
Ingredients
- 325 grams Organic Whole Grain Einkorn Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Cinnamon
- 1 teaspoon Salt
- 1 1/2 cups Almond Milk
- 1/4 cup Avocado Oil
- 1/2 cup Applesauce
- 3 Eggs
Directions
- In a large bowl, mix together the flour, baking powder, cinnamon, and salt until combined.
- Add in a separate bowl, whisk together the almond milk, avocado oil, applesauce, and eggs.
- Pour the wet ingredients over the dry ingredients and mix until well combined.
- Heat a griddle to medium heat. When it is hot, spray it with cooking oil. If you don’t have a griddle you can use a large frying pan.
- Scoop 1/4 Cup of the pancake batter onto the griddle for each pancake. You can use a larger scoop if you want larger pancakes. If the batter doesn’t spread evenly you can use your scoop to spread it out.
- Cook until the pancakes start to look a little dryer around the edges than they are in the middle. This should take about 1 1/2 minutes.
- Flip the pancakes over and cook them on the other side for about the same amount of time. They should be a golden brown color when they are done.
- As you take the cooked pancakes off the griddle, stack them on a platter or plate while you cook the rest of the pancake batter.
Notes
- This recipe is easily doubled or tripled. For our family of 8 we often triple it!
- You can use coconut oil or butter in place of the avocado oil.
- You can also use other milks such as regular cow milk or coconut milk in place of the almond milk.
- Substitute flax eggs instead of regular eggs to make this recipe vegan!
- You can put your cooked pancakes on a baking sheet and place them in the oven at 200 degrees to keep them warm while you are cooking the rest of the batter. They are best served warm.
- Pancakes freeze well so you can make extra and freeze them for later. Reheat them in the microwave or toaster.
Author: Mallory Schlegelmilch
Did you love this Apple Cinnamon Einkorn Pancake recipe? Leave a review and tell us about it! What toppings did you put on yours? Tell us in the comments below!
I made these delicious Apple Cinnamon Pancakes and I can say they are the best pancakes I have ever tasted. I have always made my pancakes light because the thick ones are too filling and I was using the wrong bad flour. I substituted the above recipe so my recipe with the einkorn flour is:
11 1/2 oz Einkorn flour
2 tsp Baking Pwd
1 heaping tsp Cinnamon
1 tsp Pink Himalayan Salt
1 1/2 C Coconut Milk
1/4 C Extra Virgin Olive Oil + 2 or 3 tbs more
1/2 C Applesauce
3 Eggs
My mate loved them too!! He also said they were the best pancakes he had ever ate.
I’ve made all kinds of pancakes…chocolate chip, blueberry, pumpkin, banana, buttermilk, strawberry…but never through to make apple cinnamon! These were absolutely delicious! 100% will make over and over again. I was looking for a recipe specifically for Einkorn flour pancakes and this popped up first in my feed. So glad it did! Ingredient proportions were perfect. Topped with maple syrup and a side of bacon. Delish.
I was surprised to see that this recipe uses baking powder. I expected it to be a sourdough recipe for pancakes. Why use an ancient, natural, wholesome, uncorrupted, highly nutritious grain, but use an unhealthy (or at least less healthy) “modern” preparation method?
Hi Annette, it’s true that sourdough would be a healthier option. However, we don’t hold ourselves to using sourdough in EVERY recipe because it’s not very practical unless you are a super good planner! Also, our customers tend to fall in two camps. The first is, like you indicidated, people who use einkorn because it’s ancient, healthier, highly nutritious, etc. However, we have another set of people that aren’t as concerned with health per se as they are with the fact that they simply can’t eat wheat but can eat einkorn. We try to provide recipes that cater to people in both camps. If you’re interested in how to convert a recipe to sourdough, I recommend this article: https://www.farmhouseonboone.com/how-to-covert-any-recipe-to-sourdough/.
Just an observation . . . your recipes seem to lack certain “qualifications” . . . as reflected by some of the questions you get. For example, your Italian Sandwich Bread recipe simply says something like “roll out to a rectangle 1/2” thick, prompting one person to ask, “What size?” You can’t just say that and then indicate 24 as the number of portions without indicating the size/weight of a portion. If the rectangle is 12×18, a portion would be about 3×3″, but if the rectangle is 10×12, then a portion would be 2×2.25″ . . . rather imprecise directions.
I’m trying to visualize this recipe before making it, and as a result, I find the description of “6 Servings” is rather poor without further qualification. 325 gm of whole grain einkorn flour is about 3.4 cups . . . this plus 2.25 cups of “liquid” could mean about 4 to 5 cups of batter, possibly 16-20 pancakes. What is the wet weight of one 2-ounce portion? Some folks, as I am, are on dietary programs such as Weight Watchers where portion control is a critical element for success. I need to calculate the “point value” of a recipe in advance to determine whether it makes sense or not. I share recipes with my fellow WW workshop participants.
Is the size of your “serving” two pancakes, three pancakes, four pancakes? What diameter pancake should a 2-ounce portion make? Three inches, four inches? Even odder is the statement, “For our family of 8 we often triple [the recipe].” If one recipe = 6 servings, then three recipes = 18 servings; divided by 8 = 2.25 servings per person. So, again, does this mean 4.5 pancakes, 7 pancakes, 9 pancakes per person? Such generic quantification is meaningless in the absence of more specific information. Also, is the applesauce sweetened or unsweetened? If sweetened, I would need to add in some allulose for sweetening since I only use unsweetened applesauce in my recipes.
Hi Max, thank you for the feedback. As for the italian sandwich bread, we just roll it into a rough rectangle and use a pizza cutter to cut it into the amount of servings we want. The vertical thickness is more important for baking integrity which is why we indicate that. I find that most people aren’t that precise when it comes to measuring pancakes which is why the directions include a range. I also count calories and nutrients and I just use an app to put in the ingredients and however many servings I ended up getting out of the recipe because it can vary based on a number of factors. While weights are always going to be most precise, it’s not something most people in the US are used to and people are more likely to have cup measures than a scale, so we don’t normally weigh our recipes, but I definitely understand the appeal. We are always trying to improve our recipes, so we appreciate knowing how they could be made more professional!
Can I make this recipe into sheet pan pancakes?
Hi Beverly, we haven’t tried that but if you can easily make regular pancake recipes into sheet pancakes, I imagine you could with this one as well. We’d love to hear if you tried it!
Just made these this morning. I measured 325 g of the whole grains, blended it in the Vitamix with the dry ingredients, added the wet ingredients and blended again. The texture of the cooked pancakes was perfect! Very tasty and filling! 😊
Very anxious to get my order of whole grain flour! I love pasta but looking for a healthy alternative to semolina or AP flour.
I just made these pancakes after receiving my Einkorn grain. i found them extremely wet due to lack of leavening. I experimented and left out applesauce…added a little coconut sugar…and used 2 tsp baking powder per the 1.5 cups of wholegrain einkorn flour I had left from grinding. They came out perfect and fluffy. I also added a little water to batter as it sat and continued to thicken. Then it poured much easier.
Not sure I understand your statement about lack of leavening. The recipe calls for 2 tsp. baking powder already. Do you mean you increased it to 4 teaspoons?