These fluffy vegan pancakes are made with whole grain kamut flour, an ancient grain that's a beautiful golden colour. Very light, with minimal ingredients and no strange substitutes, these are pretty amazing pancakes.
Course Breakfast
Cuisine Vegan
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 20 minutesminutes
Servings 15pancakes
Ingredients
2cupskamut flouror other wheat flour
2tablespoonsarrowroot powder
1tablespooncoconut sugar
2teaspoonsbaking powder
½teaspoonbaking soda
Pinchsalt
2 ½cupsnondairy milk
3tablespoonscoconut oilmelted
1teaspoonapple cider vinegar
1tablespoonpure vanilla extract
Toppings
Raspberry sauce
1cupfrozen raspberries
2tablespoonshoney
Coconut whipped cream
Instructions
Pancakes
Heat a large, flat-ish pan over medium heat with a little oil. Make sure it's hot before trying to cook the pancakes, or you're asking for certain doom.
In a large bowl, whisk together the dry ingredients. Make a well in the centre and add the milk, oil, vinegar, and vanilla. Whisk everything together until it's very well combined.
Pour the batter into the pan in your desired pancake shapes and sizes. Flip when you see lots of little bubbles forming and steam starts to escape. They should be golden when they're done. Keep the finished pancakes in a warm oven until you're ready to eat.
Raspberry sauce
Heat the raspberries over low-medium heat in a small saucepan. Add the honey once they start to bubble, stir well, and serve hot with the pancakes.