Einkorn Flour Strawberry Pancakes

A simple pancake recipe using einkorn flour, which is a healthy alternative to wheat flour. It also uses kefir, an ingredient I use as a substitute for buttermilk, yogurt, and sour cream in recipes, but you can just use buttermilk. I have a recipe for sugar free vanilla-nut syrup for a natural zero-calorie alternative to maple syrup here. I like to cook pancakes on cast iron at a lower heat. Cooking on high heat on stainless steel is trickier and results in a complete different style of pancake, though it can be done. This is a small portion of pancakes, about 250 calories, intended to be served with eggs, bacon, sausage, etc to make it a full breakfast.

Ingredients:

• ¼ cup (30g) einkorn flour(I used Jovial Foods Organic All-Purpose Einkorn Flour)
• ¼ tsp baking soda
• 1 large egg yolk
• 2 tbsp (30g) kefir (I used Kalona SuperNatural Grass-fed Kefir)
• ½ tsp vanilla extract
• ½ tbsp (7g) avocado oil(I used Trader Joe's Avocado Oil)
• Pinch of salt
• 1 small frozen strawberry, minced

Instructions

• Mix Dry Ingredients: In a bowl, whisk together einkorn flour, baking soda, and salt.

• Add Wet Ingredients: Stir in egg yolk, kefir, vanilla, and avocado oil. Mix until smooth. Fold in the frozen minced strawberry. Let the batter sit for 5 minutes to allow the baking soda to react with the kefir.

• Cook: Heat a non-stick or cast iron skillet on medium low heat. Lightly grease with melted butter. Scoop 3 small pancakes onto the pan. Cook until brown on the bottom(about 4 minutes). Flip, and cook until brown on the other side.