Kamut Pancakes Recipes
KAMUT PANCAKES
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
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.
KAMUT® AND COCONUT MILK PANCAKES
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 Breakfast and Brunch Pancake Recipes
Time 30m
Yield 5
Number Of Ingredients 8
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
BUTTERMILK KAMUT WAFFLES
This is a slight modification on my kamut pancakes (#75548) that I decided to try on a whim. The kids loved them and were asking for them to be toasted the next day. Anytime I can get anything healthy like that into my kids willingly (especially the picky older one!) I love it! This uses the actual kamut grain, not kamut flour. You use the blender to cut up the kamut (an ancient type of wheat with a lovely nutty flavor). Kamut can be found at your health food store. It looks like plump brown rice. These waffles are a bit dense and if you don't get the grains cut up very well, have the occasional crunchy piece. But they have a lovely flavor, are good for you, and my kids devour them! While sour milk could certainly be used here, buttermilk will give it a depth that you can't get from sour milk.
Provided by ladypit
Categories Breakfast
Time 30m
Yield 10-12 waffles
Number Of Ingredients 10
Steps:
- In your blender put the buttermilk, egg whites, oil, and vanilla.
- Then add the kamut and oatmeal.
- Blend for 3 to 5 minutes until the mixture is very smooth and there are no crunchy pieces left.
- You are better off leaving it in the blender longer to avoid crunchy pieces altogether.
- Now add the maple syrup, the salt, the baking soda and the baking powder.
- Blend for a few seconds to make sure it is all mixed.
- Cook according to your waffle maker's instructions.
Nutrition Facts : Calories 87.8, Fat 3.7, SaturatedFat 0.5, Cholesterol 1.7, Sodium 308.4, Carbohydrate 10.2, Fiber 0.8, Sugar 4.5, Protein 3.5
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