Einkorn Hemp Protein Pancakes

Getting nutrient dense foods in my teens diets has become creative to say the least! I changed the traditional, classic pancake recipe to add more protein, less refined sugar and making it more wholesome. This way my kids can eat as many pancakes as they want.

Ingredients (Serves 2–3)

Dry

• 1 cup einkorn flour

• 2 tbsp hemp powder

• 1 tsp grass-fed gelatin

• ½ tsp baking soda

• Pinch of cinnamon

• Pinch of sea salt

  
  

Wet

• 1 pasture-raised egg

• 1 cup unpasteurized milk

• 1 tbsp maple syrup

• 1 tsp pure vanilla

• 1 tbsp fresh lemon juice

Toppings

• Sliced bananas

• Fresh blueberries

• Extra maple syrup (optional)

Instructions

1. Bloom the gelatin

   
   

   In a small bowl, sprinkle the gelatin over 2 tablespoons of the milk. Let sit 3–5 minutes to soften.

2. Activate baking soda

   
   

   Add lemon juice to the remaining milk and let sit for 1–2 minutes (this creates a natural “buttermilk” and helps the pancakes rise).

3. Mix wet ingredients

   
   

   In a bowl, whisk the egg, maple syrup, and milk mixture together. Stir in the softened gelatin until smooth.

4. Combine dry ingredients

   
   

   In a separate bowl, mix einkorn flour, hemp powder, baking soda, and sea salt.

5. Combine

   
   

   Gently fold wet ingredients into dry until just combined. Let batter rest 5 minutes (einkorn hydrates differently than modern wheat).

6. Cook

   
   

   Heat a cast iron pan over medium-low. Lightly grease with butter or coconut oil.

   
   

   Pour ¼ cup batter per pancake.

   Cook 2–3 minutes until bubbles form, flip, and cook another 1–2 minutes.

7. Top & Serve

   
   

   Add sliced bananas and blueberries while warm. Drizzle with maple syrup.

Texture Notes

• These will be slightly more tender and delicate due to einkorn.

• If batter feels too thick add 1–2 tbsp milk.

• If too thin add 1 tbsp einkorn flour.