• Instructions
• Combine the dry ingredients first. Add fresh milled einkorn flour, oatmeal flour, blended flax, baking powder, sugar, salt into a large bowl.
• Make a well in the center of the bowl and add milk, buttermilk or sour cream, melted butter and large eggs. Use a wire whisk to combine the wet ingredients in the middle first and then add in the dry ingredients on the outer edge. Mix together until just smooth. Batter that's a bit lumpy is better than over-mixing.
• Let the pancake batter rest while you preheat a large skillet to medium heat. Lightly grease with olive oil or butter.
• Once you have a hot griddle, add 1/4 of batter per pancake.
• Cook pancakes properly before you flip them. The bottom should be golden brown and bubbles begin to form on top. Flip and cook a another minute or until golden brown.
• Serve with pure maple syrup.

Notes

• If you're feeling fancy make some whipped cream sweetened with maple syrup and cinnamon and serve with fresh strawberries on the side.
• Store any leftover batter in an airtight container and serve again the next day. You can freeze leftover batter as well. Just put it into a Ziploc bag and freeze. To thaw, place in the fridge the night before and you will have pancakes ready to go the next morning!