Name: Kamut® and Coconut Milk Pancakes recipe
Ingredients: 1 cup Kamut® flour;⅛ cup white sugar;2 teaspoons baking powder;2 pinches salt;1 tablespoon mayonnaise;¼ cup coconut milk;¾ cup warm water;½ teaspoon vanilla extract

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Ingredients

1 cup Kamut® flour ⅛ cup white sugar 2 teaspoons baking powder 2 pinches salt 1 tablespoon mayonnaise ¼ cup coconut milk ¾ cup warm water ½ teaspoon vanilla extract

Nutrition Info

167.7 calories carbohydrate: 26 g cholesterol: 1 mg fat: 5.4 g fiber: 3.3 g protein: 4.3 g saturatedFat: 2.5 g servingSize: - sodium: 213.3 mg sugar: 5.1 g transFat: : - unsaturatedFat: : -

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.

Recipe Yield

10 pancakes

Recipe Note

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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