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!
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.
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!
- 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
- 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
- Whisk all of the dry ingredients in a large bowl to combine and break up any cacao powder clumps.
- In a small bowl, cover the grated ginger with a little bit of almond milk and set aside.
- 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.
- Prep the fruit salad while you wait: combine all of the chopped fruit in a jar or small bowl and stir to combine.
- Preheat a cast iron skillet (or your favourite pancake skillet) over low-medium heat and add coconut oil.
- 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.
- 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.
- Serve hot, topped with fruit salad and maple syrup.
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.)