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Whole Grain Einkorn Blueberry Pancakes
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Whole Grain Einkorn Blueberry Pancakes by Savor the Best

Good morning! Wake up with these delicious and healthy blueberry pancakes.
Course: Breakfast
Servings: 12 Pancakes
Author: Dahn and Pat from Savor the Best

Ingredients

Pancakes

  • 1 3/4 Cups Organic Whole Grain Einkorn Flour (168 grams)
  • 2 Tbsp Coconut Sugar or Brown Sugar
  • 1 Tbsp Baking Powder
  • 1/4 tsp Salt
  • 2 Eggs Slightly Beaten
  • 1 1/4 Cups Almond Milk Or Milk of Your Choice
  • 3 Tbsp Light Olive Oil
  • 1 1/2 Cups Fresh or Frozen Blueberries

Blueberry Lemon Syrup

  • 6 Cups Fresh or Frozen Blueberries
  • 1/2 Cup Water
  • 2 Cups Sugar
  • 1/4 tsp Sea Salt
  • 1 Lemon Zest Strips from 1 Lemon
  • 1/4 Cup Fresh Lemon Juice
  • 1/2 tsp Lemon Oil
  • 2 Tbsp Butter
  • 1 Tbsp Vanilla

Instructions

Pancakes

  • In a large bowl mix together the flour, sugar, baking powder, and salt with a fork
  • In a small bowl mix together the eggs, milk, and oil with the fork.
  • Add the egg mixture to the flour mixture and stir with the fork until just moistened.
  • Gently fold in the blueberries. (See notes)
  • Heat a skillet or shallow frying pan on medium heat and grease it with a little oil or butter.
  • For each pancake, pour about 1/4 Cup of the batter onto the pan. Wait for the bubbles to form on top (3 to 4 minutes).
  • When the bubbles cover the whole surface of the pancake and the opposite side is golden brown, flip the cake and cook the other side until golden brown (about 2 minutes).

Syrup

  • In a medium size saucepan, combine the blueberries and the water. Bring just to a boil and then reduce the heat and simmer for 15-20 minutes.
  • Pour the blueberries through a sieve set over a bowl, pressing down on the blueberries, mashing and stirring to extract the juices. Discard the solids and measure the liquid. It should be about 3 cups of juice, if not, add enough water to equal 3 cups.
  • Return the blueberry juice to the saucepan. Add the sugar, salt, lemon zest, lemon juice, lemon oil and bring to a boil, stirring constantly to dissolve the sugar. Boil the mixture over medium-high heat until it registers 225°F on a candy thermometer, about 20-25 minutes.
  • Remove from the heat and discard the lemon zest strips. Add the butter and the vanilla and stir to incorporate well. Allow the syrup to cool and pour it into a one-pint mason jar.
  • This syrup makes about 2 cups and will keep, refrigerated, for up to 6 months.

Notes

  1. It is very easy to over-measure flour if you use measuring cups. You will have more success if you use a scale to measure your flour.
  2. Often times the batter will become streaked purple from the blueberry juices, especially if you use frozen blueberries. If you want to avoid this then don't fold the blueberries into the batter.  Instead, pour the batter onto the griddle and then sprinkle some blueberries on top of each pancake.