Farro Pancakes with Whipped Cream, Strawberries and Maple Syrup

2 servings
25 min.


  • 175ml Milk
  • 1 tablespoon Apple Cider Vinegar
  • 125g Organic Emmer Flour
  • 8g Sugar
  • 4g Baking Powder
  • 3g Baking Soda
  • 3g Salt
  • 1 Egg
  • 25g Melted Butter
  • 100g Strawberries
  • To taste Whipped Cream
  • To taste Pure Maple Syrup


Stir the milk and apple cider vinegar together in a small bowl and set aside.

In a medium bowl whisk together: organic emmer flour, sugar, baking powder, baking soda and salt.

In a separate medium bowl whisk together: egg, melted butter and milk/apple cider mixture. Pour the wet ingredients into the dry ingredients and whisk until combined.

Brush a large nonstick skillet with butter and heat over medium-low heat.

Add 1/4 cup of the pancake mixture to the pan and cook until bubbles form on the top and the bottom is golden; about 2-3 minutes. Flip and cook until golden on the bottom, about 1-2 more minutes. Repeat.

Serve with whipped cream, strawberries and pure maple syrup.

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