Easy Strawberry Kamut Pancakes
Care of Andrea Gourgy, adapted from Rachel Ray’s “Strawberry Pancakes”
- 1 cup wholegrain Kamut flour
- 1/4 cup quick-cooking oats
- 1 tbsp brown sugar
- 2 tsp baking powder
- 1/4 tsp sea salt
- 1/4 cup mashed banana
- 1-1/4 cups unsweetened almond milk
- 1/2 tsp vanilla extract
- 1 cup thinly sliced strawberries
- 2 tsp coconut oil (approx) for greasing pan
Directions: In a medium bowl, combine Kamut flour, oats, brown sugar, baking powder and sea salt. Add the mashed banana and whisk lightly. Make a well in the centre, and add the almond milk and vanilla extract into the well, and gently whisk until combined. Fold in sliced strawberries.
Heat a medium-size pan over medium heat, add the coconut oil (about 1/4 tsp per pancake). Using about 1/4 cup of batter per pancake, drop batter into centre of the pan and allow to cook about 3 minutes on each side or until golden brown.
Makes 8 pancakes.