Einkorn Pumpkin Pancakes & Waffles

Nothing says fall like pumpkin pancakes. These are delicious pancakes. Einkorn is four times higher in beta-carotene (vitamin A) than regular wheat. It is also abundant in the compounds lutein and zeaxanthin which is especially beneficial to the eyes. This helps the retina absorb blue light and act as a shield against the damaging effects of this light as it enters the eyes. Pumpkin can also give you lots of vitamin A. One cup of pumpkin can give you 200% of your recommended daily vitamin A intake, so this recipe is wonderful for loading you up with lots of nutrients and vitamins, and pancakes are a big comfort food.

Ingredients

2½ cups (240 g) Einkorn All-purpose flour or 2 ¼ cup (216 g) Whole Wheat Einkorn Flour
2¼ teaspoons baking powder
½ teaspoon Celtic Sea Salt finely ground
¼ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon powdered ginger
¼ teaspoon nutmeg
1¾ cups (420 g) kefir
2 whole eggs
3 tablespoons Maple Syrup
1 cup (225 g) pumpkin puree
3 tablespoons melted butter extra for making the pancakes

Instructions

In a medium bowl mix together the flour, baking powder, salt, baking soda, cinnamon, ginger, and nutmeg.
Whisk together the eggs, syrup, kefir, pumpkin, and melted butter in a large bowl.
Add the flour mixture to the wet mixture, and whisk briefly but thoroughly until the batter is smooth and well incorporated.
Heat a skillet or waffle maker to medium-low heat and grease lightly with butter. Scoop one ½ cup of batter onto the griddle at a time. Cook for 3 minutes until the edges are dry and bubbles start to form. If making pancakes flip the pancake when it gets a few bubbles on top and cook for another 2 to 3 minutes, or until cooked through.
For waffles — follow the instructions for the waffle maker.