Fresh Milled Einkorn Protein Pancakes
There’s nothing better than starting the day with a warm, healthy, homemade breakfast — especially one that actually keeps you full. These einkorn protein pancakes are a nourishing twist on a classic, made with simple ingredients and no refined sugar.
Ingredients
Dry Ingredients
- 150 g fresh milled einkorn flour 1 1/4c
- 1/4 cup protein powder unflavored or vanilla works best
- 1 tbsp + 1 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 300 g milk 1 1/4 c
- 42 g melted butter 3 tbsp
- 1 egg
- 21 g honey 1 tbsp
- 1 tsp vanilla
Instructions
- First mill the flour. In a mixing bowl combine the dry ingredients together. (einkorn, protein powder, baking powder and salt)
- In a separate bowl add milk, melted butter, egg, honey, and vanilla. Mix well.
- Combine all the wet and dry ingredients and mix until just combined.
- Let the batter rest while you preheat a cast iron skillet or electric skillet over medium-low heat. Add a tbsp of butter or oil on the skillet.
- Once it is hot enough to produce a sizzle it is ready to start making your pancakes.
- Let it cook 2-3 minutes or until the top is nice and bubbly, then flip the pancake. Cook for another minute or until it is golden brown.
- Serve warm with your favorite toppings!
Notes
Don’t overmix — stir just until combined
Let the batter rest for 5–10 minutes before cooking
If the batter feels thick, add a splash of milk (protein powder absorbs more liquid)
Cook low and slow for evenly cooked, golden pancakes