Sourdough Einkorn Pancakes

Einkorn Flour is the oldest form of wheat found in the Fertile Crescent about 12,000 years ago. It is easier to digest especially for those who suffer from gluten sensitivity. This acient Einkorn flour is also rich in antioxidants, vitamins and minerals not found in modern wheat. You want to find a good quality Einkorn brand that is glyphosate free. I love Jovial einkorn all-purpose flour, its organic, non-GMO and glyphosate tested.

Besides the fact is incredibly delicious here are some other benefits to entice you to use sourdough in your recipes. Sourdough acts as a prebiotic feeding the good bacteria in your gut. This makes sourdough bread and other recipes containing sourdough easier to digest. Studies show due to the benefits of sourdough to your gut health, eating sourdough may also help with weight loss!

Step 1: You want your batter to be bubbly and thick but pourable. Two things make wonderful fluffy pancakes. Using both baking soda and baking powder. Baking powder really helps get the pancakes fluffy. Baking soda when added to the sourdough batter reacts with the sourdough giving it a less acidic and sour taste. It is pretty cool to see this chemical reaction right before your eyes. Baking soda also lightens the batter up. So, the result will be both fluffy and light pancake magic!
Step 2: For those of you who want to really level up your pancakes and have a few extra minutes on a Saturday morning you can separate your egg yolk from the whites. Add the yolk to the batter and in a separate bowl whisk the egg whites until stiff peaks form. Right before the batter goes on the skillet, you will fold in the egg whites.

Wait until your skillet is good and evenly hot. I recommend a vegan butter or grass-fed butter for best results but coconut oil works well too. You want your skillet medium-hot with a good amount of butter each time you pour your batter on, so reapply the butter between pancake batches.

Yes, leave the eggs out or add 1 flax egg. Either way will work great.