Many people who don’t tolerate durum wheat find they can eat protein and nutrient rich kamut. It also makes fluffy filling pancakes! I adapted a pancake recipe from http://www.realfoodliving.com to make these.
Recently I didn’t have milk and substitued close to 2 c water + 3 tbsp plain yoghurt – worked great!
2 c kamut flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
2 tbsp pure maple syrup (preferably grade B)
1 tsp natural vanilla or almond extract
2 large eggs
2 c almond or rice milk
butter/coconut oil for pan
Mix dry ingredients in large bowl. Mix cinnamon and wet ingredients. Mix liquid with dry until just moistened, and lumps still present. Let sit a couple minutes to thicken, I added a few more tbsp of milk to thin it.
Pour on pan and flip when pancake edges look dry and there are bubbles on surface.
My son had fun with cookie cutters, making little “daddy” and “choo choo” pancakes topped with almond butter 🙂