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Kamut® and Coconut Milk Pancakes

Rated as 2.8 out of 5 Stars

"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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Ingredients

30 m servings 168 cals
Original recipe yields 5 servings (10 pancakes)

Directions

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  1. Sift together the Kamut(R) 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.

Footnotes

  • You can substitute up to 1/2 of the kamut flour with all-purpose flour.

Nutrition Facts


Per Serving: 168 calories; 5.4 g fat; 26 g carbohydrates; 4.3 g protein; 1 mg cholesterol; 368 mg sodium. Full nutrition

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Reviews

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Doesn't mayonnaise have egg in it?

mayo is made with egg

this was a little different, but it tasted good. It reminded me of oatmeal pancakes, a little heavier and kinda grainy, but served with syrup or jam, and YUM!

Well the mayonaise is EGG????...if these is an eggless recipe...for alergic persons to egg...???