Cinnamon Roll Einkorn Sourdough Pancakes

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Cinnamon Roll Einkorn Sourdough Pancakes | Real Food RN

We have been gluten-free for years but recently began experimenting with einkorn and fermenting it using the traditional sourdough method. Now I am making homemade sourdough bread every week and my family has had none of the issues that we had with conventional gluten!

But, when you make sourdough using a starter, you often have a lot of starter sitting around. So, I decided to see if I could make pancakes with it. Voila! Einkorn Sourdough Pancakes were created! 

Einkorn Sourdough Pancakes
Yield: Makes 20 pancakes

Einkorn Sourdough Pancakes

Whip up these delicious einkorn sourdough pancakes for a hearty breakfast or weekend brunch. They also freeze well if you make big batches ahead of time.


  • 2 cups fresh einkorn sourdough starter -- here is how to "grow" your own starter
  • 4 pastured eggs
  • 1/4 cup sugar
  • 2 Tbsp collagen powder
  • 1 scoop vanilla protein powder
  • 1/2 tsp cinnamon
  • 1/2 tsp. baking soda
  • Organic raisins
  • Optional: wild blueberries, dark chocolate chips, banana chunks


  • Combine all ingredients in a large mixing bowl. If you want them fluffier then beat the egg whites separately and fold them into the rest of the ingredients.
  • The starter pictured below is nice and bubbly.

  • On a hot skillet, pour a scant 1/4 cup of batter for each cake.

  • When they bubble up check to see if the underside is brown, using a flat spatula.

  • When nice and brown, flip and let the other side brown.

  • Serve with a dusting of cinnamon, more raisins, fruit spread, butter, or pure maple syrup.

  • I store them in a sealed container in the fridge, they last about one week. When ready to eat we just warm them up in the toaster oven.
  • They also freeze well.


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Cinnamon Roll Einkorn Sourdough Pancakes | Real Food RN

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