Einkorn Pancake Mix

Servings: 6
Preparation Time: 10 minutes

Ingredients:

Mix:

• 1 1/4 cup einkorn flour
• 2 tablespoons whole sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups plant* or dairy milk
• 2 tablespoons coconut oil
• 2 eggs, (large)

Directions:

Make your mix ahead of time: add flour, sugar, baking powder, and salt to a quart sized bag. (Repeat several times until you have as many bags as you would like for your family.)

To make pancakes: add the contents of one bag plus the wet ingredients into a high speed blender. Blend on high speed for 1 minute.

Cook on a hot griddle.

Top with grass-fed butter and real maple syrup.

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Leah from Orange City, FL, won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Gluten-Free, Strawberry Pancakes

Servings: 6
Preparation Time: 30 minutes

Ingredients:

• 1 ounce package freeze-dried strawberries
• 4 eggs
• 1 1/4 cups unsweetened almond milk or coconut milk*
• 2 tablespoons vanilla extract
• 1/2 cup coconut flour
• 1 teaspoon baking soda
• 1/4 teaspoon sea salt
• coconut oil or butter, for frying
• (optional) 1/2 cup chocolate chips

Directions:

Preheat griddle over medium-low heat.

While the bag of strawberries is unopened, crush them into a powder.

In a small bowl, beat eggs until frothy. Mix in milk and vanilla.

In a medium-sized bowl, combine coconut flour, strawberries, baking soda, and sea salt and whisk together. Stir wet mixture into dry until coconut flour is incorporated and clumps are gone. Allow 2 minutes for batter to thicken.

Grease griddle with butter or coconut oil. Ladle 2–3 tablespoons of batter onto griddle for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2–3 inches in diameter and fairly thick.

Cook for a few minutes until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2–3 minutes. Makes approximately 20 small pancakes.

Serve with butter, honey, syrup, or fruit.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Jenny from Hendersonville, TN, just won $50 for this recipe and photo! Submit yours here.

Oatmeal, Buttermilk Pancakes

Servings: 4
Preparation Time: 45 minutes total

Ingredients:

For Pancakes:

• 1 1/2 cups quick cooking oats
• 1 cup pastry flour or einkorn all-purpose flour
• 1 teaspoon Himalayan Pink Salt
• 1 1/2 teaspoons whole cane sugar
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 2 pastured eggs, lightly beaten
• 1/4 cup melted Gold Label Coconut Oil
• 2 cups buttermilk (I use buttermilk left from making raw butter.)
• 1 teaspoon vanilla extract

For Serving:

• pure maple syrup
  
• grass-fed butter

Directions:

Measure the oats into a mixing bowl, and then sift the remaining dry ingredients into the bowl over the oats. Stir lightly to mix. Add the beaten eggs, melted coconut oil, vanilla extract, and buttermilk, and then stir to mix. Allow batter to rest for 30 minutes. Stir gently.

Cook pancakes on a heated griddle greased with coconut oil or (for an additional layer of flavor) with pastured bacon fat. Cook until the bubbles that rise to the surface begin to break and edges begin to dry (about 3 minutes). Flip and cook another minute or so on the second side.

Serve with pastured butter and pure maple syrup.

This recipe can be mixed up the night before, refrigerated, and then cooked in the morning. If there are leftovers, they freeze well between layers of wax paper. Reheat in toaster oven.

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Submit yours here.