Einkorn is the best flour for pancakes, in my experience. Einkorn has an amazing texture, and is kind of fluffy as well. If you’re not vegan or don’t have applesauce, you can use two eggs instead for this recipe. When mixing the batter, it is
Einkorn pancakes are my favorite. There’s no better flour for pancakes, in my honest opinion. They cost more than other flours, but are oh so worth it. If you’re not vegan or don’t want to use applesauce, you can substitute with two eggs instead for
After trying einkorn pancakes, I understand why people are willing to pay a little extra for the flour. Not only is it an ancient grain, but it is also makes pancakes much fluffier. These pancakes are fantastic. By far the best flour I’ve ever used
I’m a big fan of lemon baked goods. This recipe has a popular one among the fam! Gluten is the key for making your crepes cohesive. Spelt naturally contains less gluten than modern wheat varieties.This is why letting your dough sit in the fridge is
Matcha is one of my favorite flavors, and it goes oh-so-very-well with crepes. This French-Japanese fusion delight is a family favorite! By letting your dough sit in the fridge, you allow the gluten to bind the dough better. This will give you more cohesive crepes.
Crepes are my favorite French-themed breakfast. They go so fast in my family! Modern wheat contains more gluten than ancient grains such as spelt. Gluten will prevent your crepes from tearing., which is why it’s important to let your crepes sit in the fridge for
Crepes are an amazing kind of pancake that is fast to cook up. They’re a family favorite of ours! Spelt contains less gluten than modern wheat, which has it’s pros and cons. Some people tolerate grains like spelt better than your typical run-of-the-mill (get it?
Crepes are a great tasting pancake that is quick to cook. They’re a new family favorite! Spelt is advantageous to some because in contains less gluten compared to more modern wheat variants. In more traditional recipes, you can typically get away with not refrigerating your
Ah yes, spelt flour. Quite possibly the king of ancient grains. This grain is lower in gluten, which can act as an inflammatory substance for some. My family has gluten-sensitive individuals that don’t often react to spelt, unlike the way they react to traditional wheat.
Spelt is probably my favorite flour. This low-gluten grain seems to be safer for those in my family with gluten sensitivities. Spelt seems to not bother my family members as much or at all compared to traditional wheat. Spelt was a staple grain of the