Kamut® and Coconut Milk Pancakes4 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
Original recipe yields 10 pancakes
- 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.
Amount Per Serving (5 total)
- 168 cal
- 5.4 g
- 26 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
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