Einkorn Pancakes

INGREDIENTS 

• 1 1/4 cups whole milk (or milk substitute of choice)
• 1 Tbsp. lemon juice (fresh is best)
• 1 3/4 cups all-purpose einkorn flour (fresh milled)
• 1 tsp. cinnamon powder
• 1 Tbsp. baking powder
• 1/4 - 1/2 tsp salt (himilayan or sea salt)
• 2 eggs
• 3 Tbsp. pure maple syrup or honey
• 1 tsp. pure vanilla extract

DIRECTIONS

1. Combine milk and lemon juice in a small bowl. Let the mixture rest for 5 minutes.
2. Meanwhile, in a large bowl, whisk the fresh milled flour, cinnamon, baking powder and salt.
3. Add the milk to the four mixture, along witht he eggs, melted butter, maple syrup or honey, and vanilla extract.  Allow the batter to rest for 5-10 minutes to thicken. Whisk or stir again before use. If you feel the batter is too thick (particularly when using whole wheat einkorn), add more milk until you reach the desired consistency.
4. Meanwhile, heat a griddle (or large skillet) over medium heat. 
5. Add extra butter to the griddle to keep the pancake batter from sticking, then ladle the pancake batter in small batches on the griddle. Cook each pancake for 2 to 3 minutes on each side, or until golden brown. 
6. Serve warn with butter and maple syrup or topping of choice. 
7. If you have left over pancakes, allow them to cool and then freeze between parchment paper and place into a ziploc baggie. The pancakes freeze well. 

Yields=approximately 12 pancakes 

Note: Recipe courtesy of Live Simply