Khorasan flour has a very similar texture to semolina, and a pleasantly sweet, nutty flavour. These pancakes reflect that, with simple ingredients used so that the taste of the grain is the highlight. You may see khorasan flour marketed as kamut flour, which is a brand name used for khorasan. I’m not a fan of trademarking seeds and plants so I don’t buy flour sold under the trademark name.

For more recipes using this flour, try my egg-free khorasan pasta and 100% khorasan bread, a really great sandwich loaf.

Ingredients

Ingredient Notes and Substitutions

• Flour: use either khorasan flour or grind your own into flour at home. If grinding your own, be sure to use the weight measurements, as freshly ground flour has a much greater volume than bagged.
• Milk: you’re making a quick buttermilk for this recipe with a dairy-free milk (I always use oat milk) and a splash of vinegar. If you can eat dairy, I’m sure buttermilk would work well.
• Arrowroot: this acts as a binder for the pancakes. While I usually don’t include arrowroot or another starch in egg-free pancakes anymore, it does make a difference when using khorasan flour. You could sub eggs but would have to reduce the milk a bit.
• Oil: I’m sure you could use melted butter to replace the oil but haven’t tested it.
• Sugar: any granulated sugar will be fine.

Step by Step

Step 1: start by mixing the vinegar and milk so that it has some time to curdle, then mix the remaining wet ingredients.

Step 2: add the dry ingredients and mix well to combine.

Step 3: spoon some of the batter into a preheated frying pan.

Step 4: flip once bubbles form around the edges, cooking for a minute or so on each side.

Recipe Notes

Khorasan grain or flour can be a bit pricey but is more affordable in North America, especially if you live in a central region and can get it locally. Quite a lot of khorasan is grown on small farms in Manitoba and Saskatchewan.

How to Store

Storage: keep leftover pancakes in a sealed container at room temperature for a couple of days. Warm up in a toaster if you’d like.

Freezing: transfer fully cooled pancakes to an airtight container and freeze for up to three months. The pancakes may stick to each other a bit if stacked before freezing, but will pull apart easily. Thaw at room temperature.

Expert Tips

• Make sure the pan is pre-heated: a cold pan is almost always why pancakes fall apart when cooking. If you usually have a ‘first fail’ pancake, try giving your pan more time to heat up before starting.
• Don’t skip the vinegar: it reacts with the baking soda, causing greater lift in the pancakes so that they’re softer and lighter.
• Some lumps are fine: small lumps are fine in pancakes, and you don’t want to over-mix. If you have clumpy baking powder or soda, sift them through a fine mesh sieve before adding to avoid dots of baking powder in your pancakes. They won’t be as effective if they’re clumping either.

More Pancake Recipes

Einkorn Pancakes
Spelt Pancakes
Banana Buckwheat Pancakes
German Pancakes (made with spelt flour)

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