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fresh milled pancakes | buckwheat & einkorn

Fluffy fresh milled pancakes using buckwheat and einkorn flour. Perfect for weekends or slow weekdays.
Prep Time5 minutes
Cook Time5 minutes
Servings: 8 large pancakes

Equipment

  • grain mill

Ingredients

  • ½ cup buckwheat flour
  • ½ cup einkorn flour
  • 1/4 cup coconut sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • Generous pinch of salt
  • 1 egg
  • 2 tablespoons melted butter or lard
  • ¾ cup buttermilk
  • 1 teaspoon vanilla

Instructions

  • Mix together the dry ingredients in a medium sized mixing bowl. Add the wet ingredients and mix until no lumps are left.
  • Let the batter sit for 10-15 minutes. It should form some bubbles on the top of the batter when it’s ready to cook. Cook on a hot skillet, flipping when bubbles form. Serve with plenty of real maple syrup.

Notes

This batter can be mixed and stored in the fridge for several days if need be. Just allow the batter to come to room temperature before cooking.