Kamut® and Coconut Milk Pancakes

4
hezfez 0

"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

30 m servings 168 cals
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Original recipe yields 5 servings

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Nutrition

  • Calories:
  • 168 kcal
  • 8%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 26g
  • 8%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 368 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. Preheat a griddle or place a large skillet over medium heat; lightly grease the cooking surface.
  3. 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.

Footnotes

  • You can substitute up to 1/2 of the kamut flour with all-purpose flour.
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Reviews

4
  1. 5 Ratings

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Doesn't mayonnaise have egg in it?

this was a little different, but it tasted good. It reminded me of oatmeal pancakes, a little heavier and kinda grainy, but served with syrup or jam, and YUM!

mayo is made with egg

Well the mayonaise is EGG????...if these is an eggless recipe...for alergic persons to egg...???