Einkorn Flour Greek Yogurt Pancakes

Pancakes are one of those versatile foods our family loves for breakfast, lunch or dinner and these Einkorn Flour Greek Yogurt Pancakes are one of my all-time favorite variations. Soft, fluffy and higher in protein than your average pancake recipe, they’re quick to make and so delicious. Plus, they reheat well if you’re like me and like to make a bunch of pancakes at one time to reheat all week long for an easy weekday breakfast option.  

Einkorn Flour Greek Yogurt Pancakes

I owe my sister and brother-in-law all the credit for introducing einkron flour into my life… and also for sharing their tried-and-true and tweaked-a-million-times recipe for einkorn flour Greek yogurt pancakes with me. They’re unbelieveably good (like so good I eat leftover pancakes cold right out of the fridge) and I owe a big thank you to Ross for measuring everything out and typing up their recipe for me so I could share it with all of you today!

It’s no secret that we looove pancakes in our house. Between my banana bread protein pancakes, egg white and oatmeal protein pancakes, and Greek yogurt pancakes I’m no stranger to making protein-packed pancakes for our family but these pancakes are delightfully different because they taste like a cross between your typical light and fluffy pancakes and doughy crepes. I don’t know how these two things can coexist but they do in the form of these pancakes and let us all be thankful because oh my gosh they’re good!

And let us all again praise these einkorn pancakes for being family friendly and picky-eater approved because every single person in our family loves them. Let’s read that again because it’s a slight miracle: Every single person in our family love them. Hallelujah amen. 

What is Einkorn Flour?

Okay so let’s back up a bit because I know einkorn flour is relatively new to the healthy living scene even though it’s been around forever. So what exactly is einkorn flour? Einkorn flour is a type of baking flour made with einkorn wheat. An ancient grain, einkorn wheat is one of the oldest forms of cultivated wheat and it is largely unchanged by modern techiques (aka it’s an unmodified grain — woop)! 

Similar in flavor to commercial wheat, einkorn flour has a slightly nutty, toasted taste with subtle sweetness and a fairly smooth mouthfeel. As a result, it works well in many recipes (but your favorite recipes made with traditional all-purpose flour may require a little tweaking). 

Why is Einkorn Flour Better For You? 

Though it is not gluten-free, einkorn’s gluten structure is different from modern wheat, making it potentially more digestible for those with certain food sensitivities. Like spelt and farro, einkorn is an excellent source of many vitamins and minerals including fiber, thiamine, and B vitamins.

In addition, einkorn contains a grain protein higher than other types of wheat and is considered to be more nutritious than hard red wheat due to its higher amount of protein, fat, phosphorous, potassium, pyridoxine, and beta-carotene. 

Can Einkorn Flour Be Substituted For Regular Flour? 

Einkorn can sometimes be substituted cup for cup or gram for gram in recipes like muffins, pancakes, cakes, and cookies however, I’ve found that I often need to make some adjustments. Most commonly, you might need to reduce the amount of liquid used by 15 to 20%, because einkorn flour absorbs liquid more slowly than regular flour. 

Einkorn Flour Pancakes

Now that you’re all caught up on the einkorn flour phenomenon, let’s make some pancakes!! Below you will find all of the ingredients you need to make our family’s favorite einkorn flour Greek yogurt pancakes.

Ingredients

Dry ingredients:

• Einkorn flour: You may find einkorn flour in the baking aisle of your local grocery store, a local health food store, or online. I typically buy our einkorn flour online through Thrive Market. 
• Baking powder
• Baking soda 
• Sea salt
• Chia seeds
• Flax seed
• Sugar: You may use coconut sugar, regular sugar or brown sugar or any combination of the three. They all work well! 

Wet ingredients:

• Greek or regular yogurt: Full-fat Greek yogurt is our favorite as it results in the richest flavor, but any plain or vanilla yogurt will work in this recipe.
• Eggs
• Milk: A dairy-free nut milk also works!
• Olive oil: Coconut oil or avocado oil can be swapped for the olive oil in this recipe as well.
• Vanilla extract

Instructions

Step 1 

To make the einkorn flour Greek yogurt pancakes, combine all the dry ingredients in an extra-large bowl. I like to use a gravy whisk to get all the ingredients sufficiently distributed and avoid clumping. (It’s truly a game-changer when it comes to making clump-free, fluffy pancakes!) 

In a second large bowl, whisk all the wet ingredients until smooth. 

Step 2

Transfer the wet ingredients to the bowl of dry ingredients, and whisk just until smooth. Take care not to overmix! Let the batter sit for about 5 minutes or until bubbles begin to form.

Step 3

Use a quarter-cup measuring cup to scoop the batter onto a pan or griddle greased with melted butter or cooking spray. Cook over low heat or medium heat until the pancakes are set around the edges and bubbles form in the center. Then flip, and continue to cook until golden brown. Avoid continuously flipping as much as possible, or you’ll risk having flat, slightly rubbery pancakes!

Repeat the process until all the batter is cooked, and serve your cooked pancakes warm with your favorite toppings! 

Tip! If you’re working in batches, transfer cooked pancakes to a baking sheet, and transfer them to an oven heated to 200°F while you finish the rest. This will keep them warm while you cook so no one is left with cold, soggy pancakes when you sit down to eat! 

Einkorn Flour Greek Yogurt Pancakes Recipe

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Einkorn Flour Greek Yogurt Pancakes

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Description

Soft, fluffy and higher in protein than your average pancake recipe, einkorn flour Green yogurt pancakes are quick to make and so delicious! 

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Dry ingredients:

• 5 cups (+/- 600g) einkorn flour: You may use a combination of whole wheat and all-purpose einkorn flours. We love 3 cups whole wheat einkorn flour + 2 cups all-purpose einkorn flour.
• 4 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon sea salt
• 1/3 cup chia seeds (you may omit these if you prefer)
• 1/4 cup ground flax seed (this may also be omitted if you do not have it on hand)
• 1/4 cup sugar (coconut, regular or brown will all work)

Wet ingredients:

• 4 cups plain whole milk Greek yogurt
• 6 eggs
• 1/2 cup milk (dairy-free nut milk may also be used)
• 1/3 cup olive oil or avocado oil
• 2 teaspoons vanilla extract

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Instructions

1. Combine all dry ingredients in a large bowl. Combine all wet ingredients in another large bowl. (Note: I use a gravy whisk to mix the dry bowl, then the wet bowl, and then combine the wet ingredients into the extra large dry mix bowl and use the whisker to mix everything together. Mix just until combined – over mixing could break down the gluten and cause pancakes to flatten out. Using a gravy whisk is a game changer in my opinion to getting all the ingredients sufficiently distributed and avoiding clumps!)
2. Let batter sit for 5-ish minutes to let it create pocket-y air bubbles, then scoop out batter with a quarter-cup measuring spoon onto a buttered pan or griddle. (If using a griddle, set to a max of 300 degrees. Lower heat is preferred to prevent cooking too quickly on the outside and not enough on the inside.)
3. Cook over low heat or medium heat until the pancakes are set around the edges and bubbles form in the center. Then flip, and continue to cook until golden brown. Avoid continuously flipping as much as possible, or you’ll risk having flat, slightly rubbery pancakes.
4. Repeat the process until all the batter is cooked, and serve your cooked pancakes warm with your favorite toppings!

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Notes

Tip! If you’re working in batches, transfer cooked pancakes to a baking sheet, and transfer them to an oven heated to 200°F while you finish the rest. This will keep them warm while you cook so no one is left with cold pancakes when you sit down to eat!

Serving Suggestions

I love to serve my einkorn pancakes topped with maple syrup. However, the options are endless! Feel free to get creative with topping ideas such as peanut butter drizzle, fresh fruit, chopped nuts, whipped cream, chocolate chips, or coconut flakes.

Personally, I think this recipe is plenty filling on its own. However, if you’re cooking for a hungry crowd or preparing a big breakfast spread, try pairing your pancakes with additional breakfast options like: