Place a large wire mesh strainer over a large bowl. Add the flour, sugar, baking powder, baking soda and salt then sift everything into the bowl. Whisk dry ingredients to thoroughly combine then create a well in the center with your whisk. NOTE: We strongly recommend you weigh your einkorn flour, if possible, for better accuracy. If you don’t have a scale, fluff the flour with a fork before you measure it in a cup.
In a second bowl, whisk eggs until smooth.
Add the buttermilk, milk, melted butter and vanilla then whisk thoroughly to combine.
Combine wet and dry ingredients, whisking as you pour the liquid into the ‘well.’ When the batter is thoroughly combined, cover and let rest in the refrigerator overnight.
When you’re ready to prepare the pancakes, place the chocolate chunks near the stove. Heat a griddle over medium heat. Use ¼ cup of batter per pancake and sprinkle chocolate chunks onto the uncooked side. Cook to a golden brown, flip the pancake and brown the other side.
To serve, place one or more pancakes on a plate and cover with a generous helping of caramelized bananas, if desired.