Description

Soft, fluffy and higher in protein than your average pancake recipe, einkorn flour Green yogurt pancakes are quick to make and so delicious!

Ingredients

Scale

Dry ingredients:

5 cups (+/- 600g) einkorn flour: You may use a combination of whole wheat and all-purpose einkorn flours. We love 3 cups whole wheat einkorn flour + 2 cups all-purpose einkorn flour.
4 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon sea salt
1/3 cup chia seeds (you may omit these if you prefer)
1/4 cup ground flax seed (this may also be omitted if you do not have it on hand)
1/4 cup sugar (coconut, regular or brown will all work)

Wet ingredients:

4 cups plain whole milk Greek yogurt
6 eggs
1/2 cup milk (dairy-free nut milk may also be used)
1/3 cup olive oil or avocado oil
2 teaspoons vanilla extract

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Instructions

Combine all dry ingredients in a large bowl. Combine all wet ingredients in another large bowl. (Note: I use a gravy whisk to mix the dry bowl, then the wet bowl, and then combine the wet ingredients into the extra large dry mix bowl and use the whisker to mix everything together. Mix just until combined – over mixing could break down the gluten and cause pancakes to flatten out. Using a gravy whisk is a game changer in my opinion to getting all the ingredients sufficiently distributed and avoiding clumps!)
Let batter sit for 5-ish minutes to let it create pocket-y air bubbles, then scoop out batter with a quarter-cup measuring spoon onto a buttered pan or griddle. (If using a griddle, set to a max of 300 degrees. Lower heat is preferred to prevent cooking too quickly on the outside and not enough on the inside.)
Cook over low heat or medium heat until the pancakes are set around the edges and bubbles form in the center. Then flip, and continue to cook until golden brown. Avoid continuously flipping as much as possible, or you’ll risk having flat, slightly rubbery pancakes.
Repeat the process until all the batter is cooked, and serve your cooked pancakes warm with your favorite toppings!

Notes

Tip! If you’re working in batches, transfer cooked pancakes to a baking sheet, and transfer them to an oven heated to 200°F while you finish the rest. This will keep them warm while you cook so no one is left with cold pancakes when you sit down to eat!