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These heirloom grain pancakes are my new favorites. I’ve been making a big batch of them every couple of weeks and then keeping them in the freezer so I can just take a couple out in the morning and pop them in the toaster. It’s almost like having frozen waffles from the store, only better because they’re homemade with ingredients that I can actually pronounce 🙂
These are pancakes made with water instead of milk, so they’re perfect for anyone who can’t have dairy or for any times when you might realize that you’ve run out of milk just when you want to make a batch. This recipe uses butter, but if you wanted to make the pancakes completely dairy-free, you could substitute coconut oil for the butter.
At first I had thought that the pancakes might turn out flat and bland-tasting made with water instead of milk, but if I didn’t know they only were made with water, I wouldn’t have even been able to tell. They still came out nice and fluffy, and they had a nice slightly-sweet vanilla flavor to them. And when they’re baking the whole kitchen smells like vanilla cupcakes, which is a nice bonus 🙂
Here’s the recipe I used:
Heirloom Grain Pancakes Recipe
Note: As with all recipes, organic and natural ingredients are best if possible (eg. butter from grass-fed cows, unrefined sugar and salt, pasture-raised meats, etc.). I’ve included links to some of the brands that I like to use and would recommend.
I used einkorn flour to make these pancakes, but other flours (like spelt, sprouted whole wheat, all-purpose flour) should work just as well. I have not tried any gluten-free flours with this recipe, but if anyone feels like experimenting, let us know in the comments how it worked!
- 2 1/4 cups flour (einkorn, spelt, or unbleached all-purpose )
- 1/2 tsp real salt
- 4 tsp aluminum free baking powder
- 2 Tbs whole cane sugar
- 1 1/2 tsp pure vanilla extract
- 2 Tbs butter, melted and cooled (or coconut oil if you want dairy-free pancakes)
- 1 cup water
- 2 eggs
- Optional handful of chocolate chips, chopped nuts, blueberries, etc.
- If you use a cast iron skillet like I do, go ahead and put it on a burner turned onto medium heat so it can start to warm up. By the time you’ve mixed the batter together, the skillet should be just about the perfect temperature for cooking the pancakes.
- In a large mixing bowl, combine flour, salt, sugar, and baking powder, stirring well to combine.
- Add the water, vanilla, and melted butter, stirring lightly to combine.
- Beat the eggs lightly (I just whisk them for a minute or two with a fork) and add to the batter, folding them in and making sure that all ingredients are well incorporated.
- Add optional chocolate chips (or any other ingredient you want to use like chopped nuts, blueberries, etc.) and stir again to combine.
- Add a spoonful or two of oil to your pan, making sure the pan is hot enough for the oil to sizzle. I prefer to use coconut oil for cooking my pancakes. (I usually use an expeller pressed, refined coconut oil
expeller pressed, refined coconut oil because it has a more neutral flavor.)
- Spoon the batter into the pan. (If you’re using a 10 inch cast iron skillet, you can probably fit either two large pancakes or three medium ones in.)
- Once bubbles form on the surface of the batter, the pancakes should be ready to flip. Cook until both sides are a nice golden brown, and then serve with plenty of pure maple syrup. (Grade B is my favorite if you want a nice strong maple flavor 🙂 )
Recipe makes between 10-12 pancakes, depending on size.
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The information in this post is not to be taken as medical advice and is not intended to diagnose or treat any disease.