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| Kamut® and Coconut Milk Pancakes |
"This is an eggless and dairy-free recipe I was working out this morning. It's different, but good! It's a bit like cornmeal cakes, yet also reminiscent of crepes. Serve with maple syrup, crushed fruit, or just a sprinkle of sugar and lemon juice!"
Ingredients :
- 1 cup Kamut® flour
- 1/8 cup white sugar
- 2 teaspoons baking powder
- 2 pinches salt
- 1 tablespoon mayonnaise
- 1/4 cup coconut milk
- 3/4 cup warm water
- 1/2 teaspoon vanilla extract
Instructions :
| Prep : 10M | Cook : 5M | Ready in : 30M |
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- Sift together the Kamut(R) flour, sugar, baking powder, and salt in a large bowl. Whisk together the mayonnaise, coconut milk, water, and vanilla in a separate bowl. Pour the wet ingredients into the dry mixture; stir to combine, but do not over-stir. The batter should be lumpy.
- Preheat a griddle or place a large skillet over medium heat; lightly grease the cooking surface.
- Measure batter onto the heated cooking surface in about 1/4 cup portions, leaving 1 to 2 inches between each pancake. Allow to cook until bubbles form on the top of the cake; flip and cook 1 minute more. Repeat with remaining batter.
Notes :
- You can substitute up to 1/2 of the kamut flour with all-purpose flour.
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