Kamut And Coconut Milk Pancakes Recipes

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KAMUT® AND COCONUT MILK PANCAKES



Kamut® and Coconut Milk Pancakes image

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!

Provided by Heather Feswick

Categories     Breakfast and Brunch     Pancake Recipes

Time 30m

Yield 5

Number Of Ingredients 8

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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Steps:

  • 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 Facts : Calories 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, Sodium 213.3 mg, Sugar 5.1 g

KAMUT PANCAKES



Kamut Pancakes image

This is a great recipe from Sue Gregg's "Breakfasts" cookbook that I found online a few years ago. I love looking for new healthy ingredients that I can cook and my kids will eat. The batter will be much thinner then your usual pancakes, as will the finished pancakes. But they have a great nutty flavor and are a fun alternative to regular pancakes. The serving size is approximate and depends on the size of your pancakes.

Provided by ladypit

Categories     Breakfast

Time 20m

Yield 12-18 pancakes

Number Of Ingredients 10

1 cup raw kamut
1/2 cup raw oatmeal
1 1/2-1 3/4 cups sour milk (milk with a little lemon juice or vinegar added)
1 egg
2 tablespoons oil
1 teaspoon vanilla
2 tablespoons maple syrup or 2 tablespoons sucanat (are my favorites)
1/2-1 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons baking powder

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Steps:

  • In a blender put the milk, the egg, the oil, the vanilla, the kamut and the oatmeal.
  • Blend for 3 to 5 minutes or until very smooth.
  • Get the griddle hot (or the pan if that is what you will be using).
  • Just before you are ready to bake them add the baking soda, salt, and baking powder.
  • Blend for a few seconds.
  • Cook the pancakes on a griddle, turning when they bubble, until they are slightly golden brown.

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