Apple Cinnamon Einkorn Pancakes
Servings: 6
Ingredients
- 325 gram Organic Whole Grain Einkorn Flour
- 2 teaspoon Baking Powder
- 1 teaspoon Cinnamon
- 1 teaspoon Salt
- 1 1/2 cup Almond Milk
- 1/4 cup Avocado Oil
- 1/2 cup Applesauce
- 3 Eggs
Instructions
- 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.
- 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.
Notes
- 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.
- 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.
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!