Kamut® and Coconut Milk Pancakes recipe

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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

Nutrition Info

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
servingSize: -
sodium: 213.3 mg
sugar: 5.1 g
transFat: : -
unsaturatedFat: : -


  1. 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.

  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.

Recipe Yield

10 pancakes

Recipe Note

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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