Kamut(R) and Coconut Milk Pancakes |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 10 |
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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! Ingredients:
1 cup kamut® flour |
1/8 cup white sugar |
2 teaspoons baking powder |
2 pinches salt |
1 tablespoon mayonnaise |
1/4 cup coconut milk |
3/4 cup warm water |
1/2 teaspoon vanilla extract |
Directions:
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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