Favorite Fresh-milled Khorasan (Kamut) Pancakes

Ingredients

• 1 cup plus 3 Tbsp of freshly milled Khorasan flour ((Mill 1 cup of Khorasan wheat berries through a grain mill, then measure out).)
• 1 1/4 tsp baking powder
• 1/2 tsp salt
• 2 Tbsp honey or Sucanat
• 1 egg
• 1 cup whole milk
• 2 Tbsp avocado oil
• coconut oil for frying

Instructions

1. 1

   Heat griddle or pan: Heat a 10-inch cast-iron skillet over medium heat.

2. 2

   Make the pancake batter: Meanwhile, make the pancake batter by whisking the Khorasan flour, 1 1/4 tsp baking powder, and 1/2 tsp salt. Stir in 2 Tbsp honey, 1 egg, 1 cup milk, and 2 Tbsp oil. The batter will be runny, but shouldn't be too wet where it drips.

3. 3

   Cook the pancakes: Add a dab of coconut oil to the pan and melt. Pour 1/2 cup of batter into the preheated pan (I like mega, buttery, super large pancakes).

4. 4

   Flip pancakes: Cook until bubbles form on top (about 1-2 minutes). Then check underneath to see if it's nice and golden. Then flip and finish cooking for 1-2 minutes longer.

5. 5

   Serve pancakes: Stack the pancakes on a large plate and serve with butter and maple syrup or whatever toppings you like (blueberries, pecans, walnuts, etc)...