Kamut Banana Chocolate Pancakes
Kamut is an ancient grain originating from the Fertile Crescent (what’s the Fertile Crescent?). It contains more lipids, amino acids, proteins, and vitamins than modern wheat. Authentic kamut is trademarked in order to preserve its integrity. That means there’s no genetic manipulating and it’s certified organic.
Print Recipe
Ingredients
- 2 ripe bananas, mashed
- 2 cups almond buttermilk (this can be made by adding 2 TBSP vinegar to measuring cup, and then filling to the 2 cup mark with almond milk, whisk and let it sit for a few minutes)
- 1 tsp vanilla extract
- 3 tbsp flaxseed meal + 9 TBSP water, mix and set aside for 5 minutes (or egg replacement of your choice for 3 eggs)
- 3 tbsp coconut oil, melted
- 1 tbsp Rumfords baking powder (I’m not normally a brand name dropper/user, but it makes the pancakes rise PERFECTLY)
- Dash of salt
- 2 cups kamut flour
- 1/2 cup vegan chocolate chips
Instructions
- Mix all ingredients (except chocolate chips) until just combined. Don’t over mix! If your dough is too thin add a little more flour, if it’s too dry add a little more almond milk. Notice the chocolate chips are not mixed in. This is because you want to keep your batter nice and fluffy until you get it on the griddle.
- Let your mixture sit while you heat up your griddle. After a few minutes you should see it puff up nicely.
- Spoon 1/4 cup pancake mixture onto hot griddle (I set my temperature to 300), then add chocolate chips to pancakes. Cook until sides are golden brown then flip.
- Serve with 100% pure maple syrup, sliced bananas, and extra chocolate.
Servings: 12 pancakes