Whole Grain Einkorn Blueberry Pancakes by Savor the Best

Posted November 30, 2016 by Jennifer Schlegelmilch
Good morning! Wake up with these delicious and healthy blueberry pancakes.




    • 1 3/4 cups Whole Grain Einkorn Flour
    • 2 tablespoons Coconut sugar Or Brown Sugar
    • 1 tablespoon Baking Powder
    • 1/4 teaspoon Salt
    • 2 eggs Slightly Beaten
    • 1 1/4 cups Almond Milk Or milk of your choice
    • 3 tablespoons Light Olive Oil
    • 1 1/2 cups Fresh or Frozen Blueberries

    Blueberry-Lemon Syrup

    • 6 cups Fresh or Frozen Blueberries
    • 1/2 cup Water
    • 2 cups Sugar
    • 1/4 teaspoon Sea Salt
    • Lemon Zest Strips from 1 Lemon
    • 1/4 cup Fresh Lemon Juice
    • 1/2 teaspoon Lemon Oil
    • 2 tablespoons Butter
    • 1 tablespoon Vanilla


    This Recipe and Picture are courtesy of Dahn and Pat from Savor the Best.


    1. In a large bowl, stir together flour, sugar, baking powder, and salt. In another small bowl, mix with a fork the egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir until just moistened.
    2. Gently fold in the blueberries. (See notes)
    3. Heat a skillet on medium heat and grease the pan with a little oil or butter. Add about ¼ cup of pancake batter to the skillet and wait for the bubbles to form on top (3 to 4 minutes). When the bubbles cover the whole surface of the pancake and the opposite side is golden brown, flip the cake and cook the other side until golden brown (about 2 minutes).


    1. In a medium size saucepan, combine the blueberries and the water, bring to a boil, reduce the heat and simmer for 15-20 minutes. Pour the blueberries through a sieve set over a bowl, pressing down on the blueberries, mashing and stirring to extract the juices. Discard the solids and measure the liquid. It should be about 3 cups of juice, if not, add enough water to equal 3 cups.
    2. Return the blueberry juice to the saucepan, add the sugar, salt, lemon strips, lemon zest, lemon oil and bring to a boil, stirring to dissolve the sugar. Boil the mixture over medium-high heat until it registers 225°F on a candy thermometer, about 20-25 minutes.
    3. Remove from the heat, discard the lemon zest strips and add the butter and the vanilla, stirring to incorporate well. Allow the syrup to cool, and pour into a one-pint mason jar.
    4. This syrup makes about 2 cups and will keep, refrigerated, for up to 6 months.

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