Light Kamut Pancakes

Yield: 18 pancakes
Preparation Time: 10 minutes
Cooking time: 10-12 minutes

  • 2 cups Kamut Flour, freshly ground
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon natural salt
  • 1/4 teaspoon cinnamon
  • 2 Tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 2 Tablespoons extra virgin olive oil
  • 2 cups milk, rice, nut, soy or dairy or plain yogurt

Mix dry ingredients in a large mixing bowl. Mix wet ingredients in another bowl. Mix liquid into dry and stir until just moistened (a few lumps are OK) Do not overmix or pancakes will be flat and tough. Let batter sit about 5 minutes to thicken. If too thick, thin with milk.

Bake on a hot, ungreased skillet hot griddle until edges look dry and bubbles appear on the surface. Flip pancake over and cook on other side.

Serving Ideas: Serve with warm fruit syrup or fresh fruit

Per pancake: 90 Calories; 3g Fat (31.2% calories from fat); 3g Protein; 13g Carbohydrate; 2g Dietary Fiber; 27mg Cholesterol; 178mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

About Vickilynn Haycraft

A student of health and nutrition for 30 years, Vickilynn Haycraft has over 25 years of actual hands-on experience reviewing and personally using different tools of the homemaking vocation, focusing on the areas of health and nutrition. Vickilynn is a magazine columnist, product reviewer, cookbook author and now radio talk show host, as well as being full-time wife and mom to 5 children. Read Vickilynn's Product Reviews and Family Preparedness Articles at Examiner.com. She blogs at the Real Food Living Blog.