Einkorn Rye Chocolate Chip Pancakes

I woke up this morning wanting chocolate chip pancakes, so after Tim and I split an apple (fruit in the morning every morning!), these einkorn rye beauties, studded with melted chocolate throughout, were side by side with us at our computer screens. I went with rye because of the bag of rye flour in our freezer, which came in an order last week. I love trying new flours.

I can see myself getting into grinding my own flours with a small home grain mill. These appliances are generally low speed, meaning they don’t burn the flour and keep more of the vitamins and nutrients intact as they operate. Plus, you can make sure you’re getting organic and non-GMO.

Back to the flapjacks.

So should you wake up tomorrow morning wanting pancakes, like I woke up this morning wanting pancakes, whether or not you want to blame it on the small human growing under your shirt, here are a few things you’ll want to know:

Using half rye and half all-purpose (einkorn) flour, the way both Naturally Ella and A Cozy Kitchen do in their versions linked to below, creates a light, fluffy griddle cake texture.

Mixing together the batter takes minutes, literally. The process is lazy-morning easy: mix dry, mix wet, combine, cook on the skillet. While we added chocolate chips (because I found chocolate chips made with two ingredients! popping them while making pancakes made me feel like a kid again!), you could add anything you like: sliced bananas, pecans or other nuts, blueberries, apple, etc.

And, last thing, while adding maple syrup on top of these already decadent hotcakes is pretty much gilding the lily, I will say I enjoyed every bite.

If you aren’t a huge fan of rye bread, don’t panic about this recipe and swear off trying it because of the rye. Listen: the rye is a note here, but it is not the star. Rather, the flapjacks are soft and sweet and so, so easy to get down. Plus they’re a little more interesting and less boring because of the just slightly rye hint of taste.

Einkorn Rye Chocolate Chip Pancakes

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• Author: Shanna Mallon
• Yield: Approx. 8 medium pancakes (2 hefty servings)

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Description

These hotcakes are soft and sweet and with just a touch of rye flavor. More interesting (and less boring!) than your ordinary flapjacks, they are made with easier-to-digest einkorn as the principle flour.

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Scale 1x2x3x

Ingredients

Dry:

• 1/2 cup organic rye flour
• 1/2 cup organic all-purpose einkorn flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Wet:

• 3/4 cup plain kefir
• 1/4 cup whole milk
• 1 tablespoon organic maple syrup, preferably Grade B
• 1 large egg
• 2 tablespoons unsalted butter, melted and cooled
• 1/2 cup chocolate chips

For the Pan:

• organic extra virgin coconut oil, as needed

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Instructions

1. In a large bowl, stir together all the dry ingredients. In a separate bowl, whisk together the wet ingredients. Pour the wet ingredients over the dry ingredients, and stir them together until combined.
2. Heat a large skillet over medium heat (or use a gas or electric griddle) and add a teaspoon of coconut oil, warming until oil and pan are hot. Scoop out a tablespoon of batter onto pan and cook for a few minutes, until small bubbles form on the surface. Flip pancake and continue cooking until done.
3. Place cooked flapjacks on plates and serve immediately—or, if desired, place in warm (around 200°F) oven until ready to serve.

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Notes

Adapted from Naturally Ella and A Cozy Kitchen.

• Category: Pancakes
• Method: Stovetop
• Cuisine: Breakfast

Keywords: einkorn, rye, pancakes, whole grain

Happy weekending! Happy hotcake-eating! May the things that fill your bellies be the things to lift your gaze and gladden your heart.

If there are days when eating pancakes feels ordinary and days where eating pancakes feels like luxury, I wish you more and more of the latter because lately the more I give thanks for, the more I see.

It’s so much better and happier to name our joys than to fixate on our sorrows. We have so much! We are rich indeed! Hotcakes for everyone! Hooray!

About Shanna Mallon

Shanna Mallon is a freelance writer who holds an MA in writing from DePaul University. Her work has been featured in a variety of media outlets, including The Kitchn, Better Homes & Gardens, Taste of Home, Houzz.com, Foodista, Entrepreneur, and Ragan PR. In 2014, she co-authored The Einkorn Cookbook with her husband, Tim. Today, you can find her digging into food topics and celebrating the everyday grace of eating on her blog, Go Eat Your Bread with Joy. Shanna lives in Nashville, Tennessee, with Tim and their two small kids.

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