Kamut And Coconut Milk Pancakes Food

KAMUT® AND COCONUT MILK PANCAKES

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.

COCONUT MILK PANCAKE

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.

COCONUT & BANANA PANCAKES

Steps:

• Sift the flour and baking powder into a bowl, and stir in 2 tbsp of the sugar and a pinch of salt. Pour the coconut milk into a bowl, whisk to mix in any fat that has separated, then measure out 300ml into a jug. Stir the milk slowly into the flour mixture to make a smooth batter, or whizz everything in a blender.
• Heat a shallow frying pan or flat griddle and brush it with oil. Use 2 tbsp of batter to make each pancake, frying two at a time - any more will make it difficult to flip them. Push 4-5 pieces of banana into each pancake and cook until bubbles start to pop on the surface, and the edges look dry. They will be a little more delicate than egg-based pancakes, so turn them over carefully and cook the other sides for 1 min. Repeat to make 8-10 pancakes.
• Meanwhile, put the remaining coconut milk and sugar in a small pan. Add a pinch of salt and simmer until the mixture thickens to the consistency of single cream. Use this as a sauce for the pancakes and spoon over some of the passion fruit seeds.

COCONUT PANCAKES

Steps:

• Mix all ingredients together until batter has a smooth consistency with no lumps.
• Batter should not be too thin or too thick.
• Pour 1/4 cup batter at a time onto a pre-heated (medium heat), lightly oiled griddle or pan.
• Cook until golden brown, flipping once.
• Serve immediately.
• Extra pancakes can be frozen or refrigerated, and reheated on a griddle, in the oven, or in a toaster oven.

KAMUT PANCAKES

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.