Kamut® and Coconut Milk Pancakes

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!

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 168 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 2

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

Step 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.