recipe Einkorn Cinnamon Pancakes

There’s nothing quite like the smell of cinnamon swirling through your kitchen on a cozy morning. These Cinnamon Roll Pancakes bring together the comforting warmth of a cinnamon roll with the fluffy delight of a pancake—made even better with wholesome, chemical-free, locally sourced Kakadoodle ingredients.

One of the stars of this recipe is Einkorn Flour, an ancient grain that has remained virtually unchanged for over 12,000 years. Unlike modern wheat, einkorn has a simpler genetic structure, which makes it easier for many people to digest. It’s also richer in protein, antioxidants, and essential nutrients like beta-carotene, lutein, and B vitamins. Its naturally nutty, slightly sweet flavor adds depth to baked goods—making these pancakes not only healthier, but irresistibly delicious. And thanks to Janie's Mill, produced right here in Illinois.

By using Pasture Raised Eggs, Einkorn Flour, and Local Honey, you’re nourishing your body with nutrient-rich, sustainably grown foods while supporting local farmers who care for the earth as much as you do.

Ingredients

Servings: 4 (makes 8 pancakes)
Prep Time: 10 minutes | Cook Time: 15 minutes

Pancake Batter:

• 4 Kakadoodle Pasture Raised Eggs
• 1 cup Einkorn Flour (Janie’s Mill @Kakadoodle Farm)
• ½ cup rolled oats
• ¾ cup milk of choice (almond, oat, or A2 Cow Milk)
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1½ tsp ground cinnamon
• Pinch of sea salt

Cinnamon Swirl:

• 2 tbsp melted Cultured Butter or Olive Oil
• 1 tsp cinnamon

Yogurt Peanut Butter Frosting:

• ½ cup plain or vanilla Yogurt
• 2 tbsp natural peanut butter
• ¼ tsp vanilla extract
• ¼ cup Local Honey (Bee Life @Kakadoodle farm)

Instructions

1. Make the Batter
   In a blender or bowl, combine eggs, milk, vanilla, oats, and Einkorn flour. Add cinnamon, baking powder, and salt. Blend or whisk until smooth.

2. Make Cinnamon Swirl
   In a small bowl, mix melted butter/oil and cinnamon.

3. Cook Pancakes
   Heat a non-stick skillet over medium heat. Pour ¼ cup of batter per pancake.
   Immediately drizzle a spiral of cinnamon swirl on top of each pancake.
   Cook 2–3 minutes, flip gently, and cook another 1–2 minutes. Repeat.

4. Make Frosting
   Stir together yogurt, peanut butter, honey, and vanilla until smooth.

5. Serve
   Top warm pancakes with a dollop of yogurt peanut butter frosting and a sprinkle of cinnamon or chopped nuts if desired.

🥞 Nutrition (per 2 pancakes with frosting):

• Calories: ~280
• Protein: 12g
• Carbs: 28g
• Fat: 12g
• Fiber: 4g

A big thank you to Erin Utz, RDN, for this delicious creation that turns breakfast into a wholesome celebration of flavor and health.
Follow Erin on Instagram at @ErinUtz_RD for more nourishing recipes and nutrition tips.