A stack of Einkorn Rye Chocolate Chip Pancakes on a dinner plate. Side profile view with a diffused background.

Einkorn Rye Chocolate Chip Pancakes

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


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.




  • 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


  • 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


  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.


Adapted from Naturally Ella and A Cozy Kitchen.

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

Keywords: einkorn, rye, pancakes, whole grain