My Einkorn Bake Mix experiments continue. Hubby wanted pancakes this morning. I’m off baked goods right now, and didn’t have much appetite this morning anyway, but I figured, what the heck. The bake mix is mixed up already so I made him a batch. I did taste test just to see what they were like. Not bad really. Pretty light and very nice flavor. He commented he thought they were quite nice this time, too (I used less egg last time and they were a little dense on first trial). The recipe made 7 and he ate 3 and was very full. The remaining 4 will get frozen and reinvented as a dessert, maybe strawberry shortcake or for making rum trifles with pudding and fruit.
These came out very tasty, but not quite as “fluffy” as Peggy’s Fluffy Pancakes. Maybe I’ll add another egg next time or a tad more baking powder. But we both thought they definitely passed the flavor and “I’d eat these again” tests. 🙂 It goes without saying that all Einkorn experiments are not suitable for Atkins Induction due to the Einkorn flour. They’re OK for Phase2 OWL and beyond and Keto diets. Obviously, the grain makes them not suitable for Primal-Paleo programs.
1½ c. my Einkorn Bake Mix
3 large eggs
¼ tsp. baking powder
splash vanilla (1/8 tsp)
1 T. flax meal
¼ c. heavy cream
¼ c. water
1 tsp. coconut oil to oil griddle
DIRECTIONS: Heat griddle over medium-high heat. Glaze with coconut oil. Place mix in medium bowl. Add baking powder, flax meal and stir. Add eggs and beat in. Add cream and water and stir well. Using 1/4 c. measuring cup, dip out mix onto hot griddle, spreading into a 5″ circle with the back of the cup. Repeat 6 more times. When bubbles begin to form, flip to second side and brown that side. Serve at once with butter and sugar-free maple syrup.
NUTRITIONAL INFO: Makes 7 5″ pancakes, each contains:
18.4 g fat
7.6 g carbs, 2.25 g fiber, 5.45 g NET CARBS
9.27 g protein
120 mg sodium