Kamut® and Coconut Milk Pancakes

4 Reviews Add a Pic
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Recipe by  hezb

“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!”

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Adjust Servings

Original recipe yields 10 pancakes



  1. 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.
  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.

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Reviews (4)

Rate This Recipe


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!

Cam Monroe

Cam Monroe

mayo is made with egg

More Reviews

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Amount Per Serving (5 total)

  • Calories
  • 168 cal
  • 8%
  • Fat
  • 5.4 g
  • 8%
  • Carbs
  • 26 g
  • 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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Soy Milk Pancakes


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Coconut Buckwheat Pancakes