Whole Grain Einkorn Blueberry Pancakes by Savor the Best – Einkorn.com

Ingredients

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• 1 3/4 cups Whole Grain Einkorn Flour
• 2 tablespoons Coconut sugar Or Brown Sugar
• 1 tablespoon Baking Powder
• 1/4 teaspoon Salt
• 2 eggs Slightly Beaten
• 1 1/4 cups Almond Milk Or milk of your choice
• 3 tablespoons Light Olive Oil
• 1 1/2 cups Fresh or Frozen Blueberries
• 6 cups Fresh or Frozen Blueberries
• 1/2 cup Water
• 2 cups Sugar
• 1/4 teaspoon Sea Salt
• Lemon Zest Strips from 1 Lemon
• 1/4 cup Fresh Lemon Juice
• 1/2 teaspoon Lemon Oil
• 2 tablespoons Butter
• 1 tablespoon Vanilla
• Gently fold in the blueberries. (See notes)
• Remove from the heat, discard the lemon zest strips and add the butter and the vanilla, stirring to incorporate well. Allow the syrup to cool, and pour into a one-pint mason jar.
• This syrup makes about 2 cups and will keep, refrigerated, for up to 6 months.