Rating: 3 stars 3.1
6 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2

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!

Gallery

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
5
Yield:
10 pancakes
Advertisement

Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Tips

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

Nutrition Facts

168 calories; protein 4.3g; carbohydrates 26g; fat 5.4g; cholesterol 1mg; sodium 213.3mg. Full Nutrition
Advertisement