Khorasan Pancakes

A stack of pancakes on a small plate, topped with maple syrup.

Whole grain khorasan pancakes made with 100% khorasan (kamut) flour, these pancakes are nutty, lightly sweet, and made without eggs.

Course Breakfast, Snack, Snacks

Cuisine American, Canadian

Diet Vegan, Vegetarian

Prep Time 5

Cook Time 20

Total Time 25

Servings pancakes

Calories 303kcal

Author Alexandra Daum

Ingredients

600 ml non-dairy milk or any type of milk
1 teaspoon apple cider vinegar or lemon juice
3 tablespoons oil * plus more for cooking
2 teaspoons vanilla extract
250 grams khorasan flour
1 tablespoon sugar any type
1 tablespoon arrowroot powder or 2 teaspoons cornstarch
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon sea salt

Instructions

Start by mixing the milk and vinegar in a mixing bowl and set aside to sour for about five minutes. Whisk in the oil and vanilla.
600 ml non-dairy milk, 1 teaspoon apple cider vinegar, 3 tablespoons oil *, 2 teaspoons vanilla extract
Add the flour, sugar, arrowroot, baking powder and soda, and salt. Mix until just combined. A few small lumps are fine.
250 grams khorasan flour, 1 tablespoon sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, ¼ teaspoon sea salt, 1 tablespoon arrowroot powder
Set the batter aside to rest for a few minutes while you preheat a large frying pan over medium heat. Make sure it's fully preheated before starting to cook the pancakes.
Add enough oil to just lightly coat the bottom of the frying pan. Spoon some batter onto the pan (I use a small ladle, about ⅓ cup). Cook for about a minute, or until several bubbles have formed around the edges of the pancakes.
Flip and cook the other side for about a minute, until golden on both sides. Repeat for the remaining batter and serve warm. Cooked pancakes can be kept in a warm oven (about 80°C (175°F)) until all of the batter has been used.

Notes

You may need to adjust the amount of flour slightly, adding some more if needed. Some khorasan flour will absorb more or less liquid than others - check step 2 in the step-by-step images above to see what the pancake batter consistency should be.

* any you like. I usually use olive oil but melted coconut oil is good too.

Nutrition