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!

How to get perfect fluffy pancakes?

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.

How do I get those beautiful golden crispy edges?

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.

Can I make this vegan?

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

Sourdough Einkorn Pancakes

Description

Don’t waste your sourdough discard! These simple sourdough einkorn pancakes are made with sourdough “discard” and are so delicious you will want to make them again and again!

Ingredients

Units Scale

2 cups sourdough starter “discard”
2 eggs (see note below)
1/4 cup milk of choice (I use almond milk)
2 Tablespoons honey
1 1/2 teaspoon vanilla
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon

Instructions

In a medium bowl mix sourdough starter and milk.
Add the rest of the ingredient and mix until well incorporated. Or see Pro Tip **
Heat skillet to medium heat and grease with vegan butter. Pour patter to form medium pancake.
Once the pancake is covered with tiny bubbles it is ready to flip.
Cook on both sides until golden brown.
Top with maple syrup, almond butter, or fruit or whatever your favorite pancake toppings are!

Notes

Pro Tip: to get extra fluffy pancakes separate the yolk from the whites. Add the yolk to the mix. In a separate bowl whisk the egg whites with a handheld mixer until stiff peaks form. Right before cooking fold in the egg whites to the batter. (This is an extra step and not necessary but if you’ve got the time go for it!)

Prep Time: 5 minutes
Cook Time: 10
Category: breakfast/brunch
Method: griddle, cast iron
Cuisine: american

Keywords: sourdough pancakes, einkorn, sourdough, pancakes, brunch, breakfast