Hannah's Einkorn Banana Pancakes

Most Saturday mornings, I make pancakes for my two-year-old daughter - a bit Norman Rockwell for my taste, but probably an attempt to heal something from my own Eggo waffle past. Anyone with toddlers knows the world is full of “healthy pancake” recipes — oat, spinach, flax, you name it. But THESE are the ones. Just the right amount of sweetness from the banana, and perfectly fluffy every time.

Hannah T., Brooklyn, NY

INGREDIENTS

  • 1 ripe banana, mashed
  • 1 egg
  • 1/2 cup whole milk (or dairy-free alternative)
  • 1 tsp vanilla extract
  • 3/4 cup Unified Mills Einkorn Flour
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • Pinch of salt
  • coconut oil 

DIRECTIONS

  • Mash the banana in a mixing bowl until smooth.
  • Whisk in the egg, milk, and vanilla until well combined.
  • Sprinkle the flour, baking powder, cinnamon, and salt over the wet ingredients. Mix just until combined — don’t overmix. (Einkorn can get gummy if overworked).
  • Heat a skillet over medium heat and grease lightly with coconut oil.
  • Use a ladle to pour batter into heated pan allowing room between pancakes. Cook until air bubbles form on the surface, and the edges look set (about 2–3 minutes), then flip and cook another 1–2 minutes.
  • Serve warm. Great plain, or topped with a little yogurt, nut butter, or more mashed fruit.