I woke up this morning wanting chocolate chip pancakes, so after Tim and I split an apple (fruit in the morning every morning!), these einkorn rye beauties, studded with melted chocolate throughout, were side by side with us at our computer screens. I went with rye because of the bag of rye flour in our freezer, which came in my first Thrive Market order last week. (Short sales pitch: Have you heard of Thrive Market yet? They say they’re Costco meets Whole Foods. And while they’re not paying me to tell you this, we did sign up to be affiliates after joining the service, because, you guys, last week I got two jars of organic peanut butter + two boxes of maple buckwheat cereal + a bag of Purely Elizabeth granola + five boxes (!!) of One Degree cereal + two bags of [rye and buckwheat] flour for a whopping total of $41, including the free shipping and handling. OK, commercial over. You can go learn more here if you like.) Back to the pancakes.
So should you wake up tomorrow morning wanting pancakes, like I woke up this morning wanting pancakes, whether or not you want to blame it on the small human growing under your shirt, here are a few things you’ll want to know: Using half rye and half all-purpose (einkorn) flour, the way both Naturally Ella and A Cozy Kitchen do in their versions linked to below, creates a light, fluffy pancake texture. Mixing together the batter takes minutes, literally. The process is lazy-morning easy: mix dry, mix wet, combine, cook on the skillet. While we added chocolate chips (because I found chocolate chips made with two ingredients! popping them while making pancakes made me feel like a kid again!), you could add anything you like: sliced bananas, nuts, blueberries, etc. And, last thing, while adding maple syrup on top of these already decadent pancakes is pretty much gilding the lily, I will say I enjoyed every bite.
Happy weekending! Happy pancake-eating! May the things that fill your bellies be the things to lift your gaze and gladden your heart. If there are days when eating pancakes feels ordinary and days where eating pancakes feels like luxury, I wish you more and more of the latter because lately the more I give thanks for, the more I see. It’s so much better and happier to name our joys than to fixate on our sorrows. We have so much! We are rich indeed! Pancakes for everyone! Hooray!
If you aren’t a huge fan of rye bread, don’t panic about this recipe and swear off trying it because rye. Listen: the rye is a note here, but it is not the star. Rather, the pancakes are soft and sweet and so, so easy to get down. Plus they’re a little more interesting and less boring because of the just slightly rye hint of taste.
1/2 cup organic rye flour
1/2 cup organic all-purpose einkorn flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup plain kefir
1/4 cup whole milk
1 tablespoon organic maple syrup, preferably Grade B
2 tablespoons organic butter, melted and cooled*
1/2 cup chocolate chips (I’m digging Enjoy Life Dark Chocolate Morsels lately)
organic extra virgin coconut oil, as needed for pan
In a large bowl, stir together all the dry ingredients. In a separate bowl, whisk together the wet ingredients. Pour the wet ingredients over the dry ingredients, stirring them together until combined.
Heat a large skillet over medium heat and add a teaspoon of coconut oil, warming until oil and pan are hot. Scoop out a tablespoon of batter onto pan and cook for a few minutes, until small bubbles form on the surface. Flip pancake and continue cooking until done.
Place cooked pancakes on plates and serve immediately—or, if desired, place in warm (around 200F degrees) oven until ready to serve.