Pancakes are the perfect opportunity to experiment with different flours. This recipe also happens to be egg and dairy free, but you won't miss anything. These pancakes are utterly delicious, watch us make them on Instagram here.

Note that we strictly use weights in our bakery kitchen, and we recommend one for every home kitchen too. This recipe has not been converted, as it was shared directly from our commercial kitchen here in Vancouver. 

Vegan Einkorn Pancakes
70g Flourist Whole Grain Einkorn Flour 
120g Flourist Whole Grain Red Spring Wheat Flour
4g salt (1/2 tsp)
25g sugar (2 tbsp)
11g baking powder (1 tbsp)
250g plant-based milk of choice 
125g water 
15g olive oil (2 tbsp)

Heat a griddle or large skillet over medium-low heat. In a bowl, mix together dry ingredients. Combine the milk, water and olive oil and stir together until mixed. Gently stir this mixture into dry ingredients, mixing only enough to moisten flour; don't worry about a few lumps. If batter seems thick, add a little more milk.

Place a teaspoon or 2 of butter or oil on griddle or skillet. When butter foam subsides or oil shimmers, ladle batter onto griddle or skillet, making pancakes of any size you like. Adjust heat as necessary; usually, the first batch will require higher heat than subsequent batches. Flip pancakes after bubbles rise to surface and bottoms brown, after 2 to 4 minutes.

Cook until second side is lightly browned. Serve, or hold on an ovenproof plate in a 200-degree oven for up to 15 minutes. Serve with fresh fruits in season, whip cream or yoghurt, plenty of butter, and your choice of syrup. These also make a great snack smothered in almond butter. Leftovers can be stored covered in the fridge.