Kamut® and Coconut Milk Pancakes

4 Reviews

Prep: 10 min
Cook: 20 min
Ready In: 30 min

“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!” - by hezb

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

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Directions

Sift together the Kamut® 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.

Nutrition

Amount Per Serving (5 total)

Calories
168 cal
8%

Fat
5.4 g
8%

Carbs
26 g
8%

Based on a 2,000 calorie diet

Reviews (4)

Rate This Recipe

A

Mar. 16, 2009

"Doesn't mayonnaise have egg in it? ..." See more"

tealottalou

Jul. 15, 2009

"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!..." See more"