Kamut And Coconut Milk Pancakes Recipes

COCONUT MILK PANCAKE

Coconut Milk Pancake image

This recipe creates a thick fluffy pancake. Top them off with your favorite syrup, toasted coconut, whipped cream, or berries for a delectable start to the day.

Provided by ohtammmy

Categories 100+ Breakfast and Brunch Recipes Pancake Recipes

Time 15m

Yield 8

Number Of Ingredients 9

Ingredients

1 ¼ cups all-purpose flour
1 ½ tablespoons white sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 (14 ounce) can coconut milk, well shaken
1 egg, beaten
1 tablespoon melted butter
1 teaspoon vanilla extract

Steps:

Combine flour, sugar, baking powder, baking soda, and salt together in a bowl. Whisk coconut milk, egg, butter, and vanilla extract together in a separate bowl; stir into the flour mixture just until batter is combined.
Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 1 to 2 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 200.2 calories, Carbohydrate 18.9 g, Cholesterol 27.1 mg, Fat 12.7 g, Fiber 1.1 g, Protein 3.8 g, SaturatedFat 10.4 g, Sodium 310.7 mg, Sugar 2.5 g

COCONUT MILK PANCAKES

Coconut Milk Pancakes image

These these coconut milk pancakes are lightly, fluffy, and so good you won't notice that they are dairy free.

Provided by The Taste of Kosher

Categories Dairy Free Breakfast

Time 25m

Number Of Ingredients 9

Ingredients

2 cups all purpose \| plain flour
1/4 cup white sugar
4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups coconut milk
1 egg
3 tablespoons oil
2 teaspoons vanilla

Steps:

In a mixing bowl add flour, sugar, baking powder, baking soda, and salt. Whisk together.
Add coconut milk, egg, oil, and vanilla. Mix to combine.
Using a ladle pour the batter into a hot frying pan or griddle pan.
Cook until you see the sides stiffening and small bubbles forming on them. Flip and cook for another minute or so, until the pancake has lightly browned.
Repeat with the rest of the batter.

Nutrition Facts : Calories 281 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 23 milligrams cholesterol, Fat 15 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 430 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

KAMUT® AND COCONUT MILK PANCAKES

Kamut® and Coconut Milk Pancakes image

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!

Provided by Heather Feswick

Categories Pancakes

Time 30m

Yield 5

Number Of Ingredients 8

Ingredients

1 cup Kamut® flour
⅛ cup white sugar
2 teaspoons baking powder
2 pinches salt
1 tablespoon mayonnaise
¼ cup coconut milk
¾ cup warm water
½ teaspoon vanilla extract

Steps:

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.
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.

Nutrition Facts : Calories 167.7 calories, Carbohydrate 26 g, Cholesterol 1 mg, Fat 5.4 g, Fiber 3.3 g, Protein 4.3 g, SaturatedFat 2.5 g, Sodium 213.3 mg, Sugar 5.1 g

KAMUT PANCAKES

Kamut Pancakes image

This is a great recipe from Sue Gregg's "Breakfasts" cookbook that I found online a few years ago. I love looking for new healthy ingredients that I can cook and my kids will eat. The batter will be much thinner then your usual pancakes, as will the finished pancakes. But they have a great nutty flavor and are a fun alternative to regular pancakes. The serving size is approximate and depends on the size of your pancakes.

Provided by ladypit

Categories Breakfast

Time 20m

Yield 12-18 pancakes

Number Of Ingredients 10

Ingredients

1 cup raw kamut
1/2 cup raw oatmeal
1 1/2-1 3/4 cups sour milk (milk with a little lemon juice or vinegar added)
1 egg
2 tablespoons oil
1 teaspoon vanilla
2 tablespoons maple syrup or 2 tablespoons sucanat (are my favorites)
1/2-1 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons baking powder

Steps:

In a blender put the milk, the egg, the oil, the vanilla, the kamut and the oatmeal.
Blend for 3 to 5 minutes or until very smooth.
Get the griddle hot (or the pan if that is what you will be using).
Just before you are ready to bake them add the baking soda, salt, and baking powder.
Blend for a few seconds.
Cook the pancakes on a griddle, turning when they bubble, until they are slightly golden brown.

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