Chocolate Ginger Einkorn Pancakes

· winter fruit salad ·

February 13, 2016 19 Comments

Einkorn Pancake Ingredients

Show of hands if you’ve had einkorn before…

For real. I’m really curious to know about how many of you, my mysterious readers, have tried this wonderful tiny grain. I’m curious about a lot of things actually…about you, that is. January didn’t bring us any snow this year (my tulips sprouted, can you believe it?), but it did bring many of you here, and this little blog reached a traffic milestone that I was really excited about. Part of me did a little celebratory dance, but the bigger part, all of a sudden, became really curious about who you all are. Why do you come here? What do you like? What have you discovered? If you have the chance to say hello, either via comments, Instagram, email, or whatever…please do! I’d love to hear from ya!

Anyway, back to einkorn. A few months ago I got a delivery from Daybreak Mill, a Saskatchewan-based organic farm and mill that sells all sorts of grains and pulses. The timing was perfect, as it was shortly after I had read The Third Plate by Dan Barber (highly recommended!!), and become more aware of and interested in the alternatives to mass-produced modern wheat.

It was my first time trying einkorn and I curiously googled around, discovering that it was actually one of the first cultivated wheat varieties and has been grown for more than 10k years without ever being hybridized. Daybreak Mill grows a variety that’s genetically very similar to the einkorn that once grew in the wild, and man can you taste it (in a good way). I was not at all surprised to find that there are some nutritional advantages and that many people report digesting Einkorn more easily than other wheat varieties. Wins all around!

Chocolate Ginger Einkorn Pancakes

Real love arrived when I started experimenting in the kitchen and discovering its glorious nutty taste and super-fine texture. I’m going to say this straight up –> I’m not a fan of whole wheat anything. I get white crust pizza, white pita for my falafel, and most importantly the unbleached all-purpose flour (spelt or regular wheat) for all the stuff I bake at home. This einkorn flour is different, though. Even thought it’s stone-milled and retains a lot of the whole wheat goodness, it’s really fine textured and has none of the cardboard-y quality of regular whole wheat flour.

Chocolate Ginger Einkorn Pancakes

This brings me to pancakes. Einkorn pancakes. Chocolate einkorn pancakes. Chocolate ginger einkorn pancakes. Chocolate ginger einkorn pancakes topped with a winter fruit salad! Oh, HELLO!

These are almost like having brownies for breakfast, you guys. No joke. I’ve been playing around with this recipe for a few months now, mostly for the excuse to have them for lunch on a weekly basis, and I think I’ve got it down.

While you may have chocolate on the brain this weekend, the magic ingredient here is einkorn, indeed. I tested this recipe with regular ol’ all-purpose flour, and it’s pretty great that way as well, but to illustrate the difference that einkorn makes, think fudgy vs. cakey brownies. Einkorn = fudgy, AP flour = cakey. I’m hands-down in the “fudgy” camp, so when it came time to picking which version I liked best, the answer was pretty obvious. Even on the fudgy side of the spectrum, they’re still light enough to qualify as perfectly delectable pancakes and I can’t wait for you to try them and let me know what you think!

Happy Weekend!

Chocolate Ginger Einkorn Pancakes

Chocolate Ginger Einkorn Pancakes

Chocolate Ginger Einkorn Pancakes

Serving Size: 2

Ingredients

  • 1 cup einkorn flour (see note for substitution recs.)
  • 1/4 cup cacao powder
  • 2 tsp. ground flax seeds
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • small knob of ginger, grated (1-2 tsp. based on how much you like ginger)
  • 1 cup of almond milk
  • 2 Tbsp. maple syrup + more to serve
  • 1 Tbsp. melted coconut oil + more for cooking the pancakes
  • Winter fruit salad
  • 1 mango, peeled, cubed or sliced
  • 1 blood orange, peeled, quartered, and sliced
  • 2 golden kiwis, peeled and cubed or sliced
  • 2 passion fruit, halved and scooped

Instructions

  1. Whisk all of the dry ingredients in a large bowl to combine and break up any cacao powder clumps.
  2. In a small bowl, cover the grated ginger with a little bit of almond milk and set aside.
  3. Add the remaining almond milk, maple syrup, and coconut oil to the dry ingredient mix and whisk to combine. Let sit for about about 10 minutes.
  4. Prep the fruit salad while you wait: combine all of the chopped fruit in a jar or small bowl and stir to combine.
  5. Preheat a cast iron skillet (or your favourite pancake skillet) over low-medium heat and add coconut oil.
  6. Pour the ginger-infused almond milk through a small fine-mesh strainer into the pancake mix, pressing out as much ginger juice as possible with the back of a teaspoon. Whisk again to combine.
  7. Spoon pancakes onto the skillet (the batter will be thicker than your usual pancake batter), spread them out a little bit, and cook until bubbles are starting to form near the pancake centers. Flip them over and cook for a few more minutes, adding more coconut oil, as necessary to keep a light sizzle around the perimeter of the pancakes. Repeat this step until all of the pancakes are cooked.
  8. Serve hot, topped with fruit salad and maple syrup.

Notes

As much as I would love this post to convince you to try einkorn flour, I realize that it's not accessible for many people. I tried this recipe with all-purpose flour, yielding delicious pancakes that are fluffier than the einkorn ones. The fudgy ones were my personal preference, but I do encourage you to adjust to your taste and flour preferences.

I don't recommend replacing fresh ginger with ginger powder, the flavour was pretty disappointing. If you don't have fresh ginger, or ginger isn't your thing, vanilla extract would be a great flavour substitution (use about 1/2 tsp.)

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Disclosure: Daybreak Mill sent me complimentary samples of their products, but I was under no obligation to write this post and did it simply because their products are awesome and I look forward to having them in my pantry for year to come!

19 Comments

  1. Reply

    janet @ the taste space

    February 13, 2016

    Your tulips are probably crying right now. I must admit that I have never tried einkorn but now I might try to see where I can find it sold locally. Totally a fan of fudgy over cakey. :)

    • Reply

      Sofia

      February 14, 2016

      haha thanks, Janet! Yeah I’m sure there are many confused species of flora and fauna this winter, including my tulips for sure. Hope they make it to real spring!

  2. Reply

    June @ How to Philosophize with Cake

    February 15, 2016

    I’ve never tried einkorn, but it sounds really interesting! These pancakes certainly are interesting…love that colorful fruit salad! :)

  3. Reply

    Brianne

    February 17, 2016

    It’s been so warm here! We had a bunch of snow, and then it rained all day yesterday and melted it all away. I’m worried our bulbs are going to pop up soon! I would love to get my hands on einkorn so I could bust out these pancakes. They sound incredible!

    • Reply

      Sofia

      February 18, 2016

      All the poor spring things must be so confused. Let me know if you get a chance to try the pancakes (with einkorn or otherwise). I did spot some whole einkorn kernels in my local grocery store the other day, so maybe it’s more accessible than I thought :)

  4. Reply

    Alanna @ One Tough Cookie

    February 19, 2016

    I loved chatting with you about these pancakes the other day! I’d never baked with einkorn either, but my interest is definitely piqued. Even more appealing for me, though, is that fruit salad! It’s so pretty I could cry — seriously gorgeous styling and gorgeous photos, Sofia!

    • Reply

      Sofia

      February 21, 2016

      I’m still a little disappointed that I didn’t use green kiwis, haha. Gotta go easy on myself, I guess. Thanks, lady! We should meet up again soon :) xo

  5. Reply

    Mel @ a virtualvegan.com

    February 19, 2016

    I am always in the mood for chocolate….and pancakes! These look & sound fabulous. The flavour combo could have been designed just for me. AND they are vegan. Bonus!
    I have never tried einkorn but I am all for replacing processed white flour with healthy alternatives so will be trying it soon. Great recipe!

    • Reply

      Sofia

      February 21, 2016

      Yay!! Thanks, Mel. Hope you can get get a hold of some einkorn flour and give them a try :)

  6. Reply

    Janice

    February 19, 2016

    I’ve been meaning to try einkorn in my baking. I love trying new flours because it opens a whole other flavour profile that, quite frankly, good old AP doesn’t give. AP is really quite bland, but at the same time, AP flour is a good base for lots of sweet flavours because it doesn’t interfere. So interesting that you mention it’s a fine flour. I wouldn’t have expected that. I really need to get my hands on it now. I want to try it even more after reading your pancake recipe because obviously, my life needs chocolate ginger einkorn pancakes ;)

    • Reply

      Sofia

      February 21, 2016

      Haha! Yes. You totally need chocolate ginger einkorn pancakes in your life :) I looove your super-sciency take on baking and looking forward to seeing what you do with einkorn!

  7. Reply

    Vicky Chin

    February 19, 2016

    I have never tried einkorn before, wonder where I can find it. Pancakes look delicious….I am drooling!

    • Reply

      Sofia

      February 21, 2016

      You can order it from Daybreak Mill (they ship!) and I’ve also seen some whole einkorn berries at my local grocery store recently, once I knew what they were and paid attention :) My guess is a well-stocked bulk food/health store might carry the flour. Hope you can find some!

  8. Reply

    Shareba @ In Search Of Yummy-ness

    February 19, 2016

    I’ve never even heard of einkorn before, but now I want to try it! I’m not a huge fan of whole wheat anything either, so it’s interesting to know that this stuff if different! By the way, your photos are stunning!

    • Reply

      Sofia

      February 21, 2016

      Thanks so much, Shareba!

  9. Reply

    Sean

    February 19, 2016

    Toooootally new to me! See, this is the kind of stuff I need more of. Heck, it’s stuff like einkorn that made me start my site! People need to know more about the weird, wonderful, forgotten foods of the world! Thank you for sharing this incredible looking dish (I mean, c’mon, just look at that chocolaty goodness). I’ve been thinking I might do an ancient grains feature at some point, and if I do I’ll TOTALLY be sharing this with everyone!

    • Reply

      Sofia

      February 21, 2016

      HAHA Yes! I stumped the guy that seems to know everything there is to know about food with a weird and wonderful ingredient. Proud moment, right here! I’d love to see an ancient grain feature on your blog. Thanks, Sean!

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