Best Kamut And Coconut Milk Pancakes Recipes

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COCONUT MILK PANCAKES



Coconut Milk Pancakes image

Dazzle your family with these incredibly fluffy and delicious Coconut Milk Pancakes that are dairy-free and made using canned coconut milk. This recipe can also be made gluten-free and is the perfect weekend treat.

Provided by Carrie Forrest, MPH in Nutrition

Categories     Breakfast

Time 30m

Yield 3

Number Of Ingredients 7

1 cup all-purpose flour (for gluten-free, use gluten-free baking flour. I like Bob's 1-to-1 Gluten-Free Baking Flour)
2 teaspoon baking powder
¼ teaspoon sea salt
1 cup full-fat canned coconut milk
1 egg, beaten
1 tablespoon coconut oil, melted
2 tablespoons maple syrup, plus extra for topping

Steps:

  • In a large mixing bowl, combine the flour, baking powder, and sea salt. Stir to combine.
  • In a medium mixing bowl, combine the coconut milk, egg, coconut oil, and maple syrup. Stir to combine.
  • Then, pour the wet ingredients into the dry ingredients and stir until the batter is smooth.
  • Heat a large nonstick skillet over medium heat.
  • Use a ¼ cup measuring cup to measure the batter into the skillet. Fit as many as you can in the skillet without the pancakes touching each other. Cook them for 2-3 minutes and then flip and cook another 2-3 minutes, or until the pancakes are golden brown.
  • Repeat until you have used up all the batter. You should have enough for about 4-5 medium-sized pancakes.
  • Serve warm, with extra maple syrup or your choice of toppings.

Nutrition Facts : Calories 390 calories, Sugar 8.3 g, Sodium 235.7 mg, Fat 23.2 g, SaturatedFat 18.7 g, TransFat 0 g, Carbohydrate 43.1 g, Fiber 4.4 g, Protein 8.9 g, Cholesterol 62 mg

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

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

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

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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