Einkorn Flour Waffles

Sunday mornings are notorious for making breakfast that is usually not in the norm. It’s just something about Sunday that calls for spontaneity in the kitchen! For us, it’s either french toast or pancakes since we usually do eggs during the week. (I’d love to learn how to make eggs benedict for a special Sunday breakfast!)

This past Sunday was our first Sunday in our new (but familiar) living quarters; we’re staying with my in-laws until the person renting our home moves to a different place. My husband and I just recently arrived from a week long drive (pulling a u-haul trailer) all the way from San Francisco, CA to Tampa, FL to start our new lives so we were both craving good breakfast.

I’m not quite sure how we got on the subject of waffles but we did so I quickly searched online for a good waffle recipe (my father-in-law jokingly suggested the Bisquick mix!). The first one I came across sounded great but there were a few ingredients I needed to swap out to make it “real food friendly.”

I replaced the white flour with nutritious einkorn flour, white sugar with coconut sugar and used baking powder that had no aluminum in it. Of course the salt was unrefined and the milk and butter were raw and organic.

This recipe is really easy to make and it results in a seriously “light as a cloud” waffle. You could even have your kids help you make it — that’s how easy it is!

My in-laws said it was delicious and there was no after-taste of artificial-ness. They were even raving about the real maple syrup I put at the table (it’s soooo good).

Score for Loriel and real food recipes!

Einkorn Flour Waffles
 
Ingredients
Necessary Equipment
  • Waffle maker (where to buy)
Ingredients
  • 2 cups einkorn flour, sifted (where to buy)
  • 1 teaspoon unrefined sea salt (where to buy)
  • 4 teaspoons aluminum free baking powder (where to buy)
  • 2 tablespoons coconut sugar (where to buy)
  • 2 pastured eggs
  • 1½ cups raw milk, warmed
  • ⅓ cup organic butter, melted
  • 1 teaspoon vanilla
  • real maple syrup (where to buy)
Instructions
  1. Preheat waffle maker to desired temperature, melt butter in pan, warm milk in a pot
  2. Add sifted einkorn flour, sea salt, baking powder, and coconut sugar in a bowl and mix.
  3. In a separate bowl, beat eggs. Add warmed milk, melted butter and vanilla. Mix well
  4. Add wet ingredients into the bowl with dry ingredients -- mix until there are no more clumps and batter is smooth
  5. Using your ladle, dip into the mixture and pour it onto the waffle maker
  6. Wait about a minute to a minute and a half or until they are golden brown
  7. Enjoy with real maple syrup and organic butter!
Notes
Make a double batch and freeze the rest for a quick and easy breakfast.

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34 Comments

  1. Tried this recipe this morning. They were excellent! It was very simple as well. I have tried several organic and/or wheat free waffle mixes but I will use this again next time. I love it that it is wheat but not the modern wheat. (After reading a book called “Wheat Belly” I was ready to get away from the modern and try one of the ancient grain varieties.). Thanks very much for sharing!

    1. Awesome! I am so happy you enjoyed them. I recently discovered that you could make a double batch of these and freeze them for a future, easy breakfast. Just pop them in the toaster and you are good to go. They may even be better the first time around.

      I haven’t explored much with ancient grains other than einkorn. Once I tried it, I fell in love. I would choose this flour over any of them!

  2. This is seriously the best waffle recipe I’ve ever tried. My entire family agrees! I did soak the floor with the wet ingredients overnight……minus the eggs…. crispy, light, fluffy, deliciousness! !!! Thanks so much!

    1. Hi Kim! I’m so happy you and your family enjoyed them. We always make a double batch and freeze the second batch for a quick and easy breakfast later. 🙂

    2. Kim, Can you give specific instructions on your ovenight soak? I’d like to use the whole grain einkorn without sifting. I’m ok with the end product being not as light and fluffy. 🙂

  3. I don’t have access to Raw Milk. I usually just don’t buy milk. Sometimes I will do cream if I can find grass fed and low temp pasturized. Would coconut milk work? I make my own. I have also been gluten free for a year due to thyroid issues but I have been missing some standard wheat. I thought I would give this a try to start back on wheat.

    1. Coconut milk would definitely work! I use that very often in this recipe. Have you tried einkorn flour yet? My son has gluten issues and einkorn is the only flour I can use for him.

  4. Just made the Einkorn waffles and they were delicious. I’ve been baking Einkorn pizza and sourdough bread from about a year now but this is my first attempt at waffles. Definitely will be fixing them again!

    BTW, I have mixing bowl identical to yours. Perfect for this recipe.

    Thanks, Dave

  5. Hello Loriel,
    I was looking for a place that sells einkorn in Tampa and this page of yours came up. Where do you find it in Tampa? Thank you!
    Patricia

    1. Hi Patricia,
      Nutrition S’mart on Dale Mabry and Bearrs sells einkorn flour (and usually at a good price, too!). Abby’s might sell einkorn flour but I’m not 100% sure. Let me know if you need any more help!

  6. I love these waffles. Just delicious! Just one question (sorry if this is obvious): why warm the milk? What benefit does that give the recipe? (Don’t get me wrong, I did it, just wondering why I did it!) Thanks!

  7. Yum! I tried your recipe for waffles tonight and I split the batter up between three batches, one plain, one with blueberries and lastly I used a drop (or two) of cinnamon essential oil. All three were fantastic! Thank you for sharing with us!

  8. I think it would have been great but for one thing, what’s the reason for FOUR tsps baking powder? I’ve never used that much baking powder at once in anything. I followed the recipe despite my hesitancy, but I could absolutely taste it and it overwhelmed the waffle. 🙁 Plus I needed to add more milk because the batter was so thick. Definitely going to do it again with a single tsp of baking powder.

    1. I agree. These waffles were inedible, with a bitter taste.
      I too was concerned about so much baking powder but followed the recipe as written.
      Sorry to say we had to throw them all away.
      Please let me know what the discrepancy is.

  9. I am on a learning curve with Einkorn, so I did not have high expectations despite the good reviews. The only milk I have is almond milk and they turned out great! So surprised and happy they worked. I have an old waffle iron and it took 5 minutes for them turn light brown.

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  11. These were so good! I wouldn’t change a thing, except I would double it as you suggested! Hope this isn’t offensive, but since we liked them I’m sure that makes up for what I’m about to say, these reminded us of Eggo Waffles. I haven’t had those in 20+ years and they were good then (we don’t eat them anymore so I can’t vouch for now), but they brought back memories from childhood.

    Someone mentioned they wouldn’t use this much baking powder again — You need that amount of baking powder so that they will have some fluff to them – Einkorn behaves very differently than modern wheat.

  12. This recipe was amazing! I replaced the butter with Miyokos butter (plant based) and almond milk instead of raw milk-so quick,easy, awesome. Thank you for sharing something that will be a recipe we will definitely be keeping!

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