Kamut® and Coconut Milk Pancakes
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Ingredients30 m servings 168 cals
Original recipe yields 5 servings (10 pancakes)
- 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.
- 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.
- You can substitute up to 1/2 of the kamut flour with all-purpose flour.
Per Serving: 168 calories; 5.4 g fat; 26 g carbohydrates; 4.3 g protein; 1 mg cholesterol; 213 mg sodium. Full nutrition
ReviewsRead all reviews 4
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!