In fact I could eat pancakes for breakfast, lunch or supper every single day of the week
These particular pancakes are made with kamut flour (wahoo whole grains!!) which I absolutely LOVE because you get the goodness of whole grains yet the light fluffiness that you would find in traditional pancakes made with white flour.
This is a recipe I have fiddled with until I got the ratios correct and I’m FINALLY ready to share it with you.
If I haven’t sold you on this yet I will share with you Jeff’s description of these babies:
“They are like Aunt Jemima’s but made with GOOD STUFF!”
I love my husband
- 2 cups kamut flour
- 2 tbsp coconut sweetener(or any sweetener!)
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 2 1/2 cups soy milk (or regular milk)
- 2 tablespoons greek yogurt
- 3 egg whites
- 1 teaspoon vanilla extract
- Heat a frying pan(oiled or sprayed with cooking spray) on medium heat. THIS IS A KEY STEP for pancake making in my opinion!! You want a hot pan but not too hot!
- In a medium sized mixing bowl combine kamut flour, coconut sweetener, baking powder, baking soda, and cinnamon.
- In separate bowl whisk together milk, greek yogurt, egg whites and vanilla.
- Combine wet ingredients with dry ingredients, mixing just until blended! You should have a pancake batter consistency but if you don’t, just add more milk!
- Pour 1/4 cup of batter per pancake into your frying pan.
- Cook until bubbly, flip and cook for approximately 1 minute longer.