Kamut® and Coconut Milk Pancakes Best Dishes

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Kamut® and Coconut Milk Pancakes

"This is an eggless and dairy-free recipe I changed into running out this morning. It's distinct, however desirable! It's a piece like cornmeal cakes, yet additionally 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/four cup coconut milk
3/4 cup heat water
half teaspoon vanilla extract

Instructions :

Prep : 10M	Cook : 5M	Ready in : 30M

Sift collectively the Kamut(R) flour, sugar, baking powder, and salt in a massive bowl. Whisk together the mayonnaise, coconut milk, water, and vanilla in a separate bowl. Pour the wet ingredients into the dry combination; stir to combine, but do not over-stir. The batter should be lumpy.
Preheat a griddle or location a big skillet over medium heat; gently grease the cooking floor.
Measure batter onto the heated cooking floor in approximately 1/4 cup portions, leaving 1 to two inches among every pancake. Allow to cook till bubbles form at the pinnacle of the cake; turn and cook 1 minute extra. Repeat with closing batter.

Notes :

You can alternative as much as half of the kamut flour with all-purpose flour.

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