Cinnamon Vanilla Kamut Flour Pancakes
Nutty, wholesome pancakes made with fresh ground kamut flour, warmly spiced with cinnamon and vanilla.
My Take
The batter seemed runnier than I was expecting and the lumps of flour were annoying to mix out. After waiting for the griddle to heat, the batter did firm up. These are great - they didn't even need syrup. I used avocado oil and maple syrup for the lipid and the sweetener respectively. They are, however, infinitely more filling than pancakes without bran.
AI-Generated Recipe
Prep
10 minutes
Cook
20 minutes
Total
30 minutes
Servings
7
Difficulty
Easy
Course
Breakfast
Ingredients
- 420 g kamut flour (freshly ground)
- 14 g baking powder
- 7 g ground cinnamon
- 5¼ g salt
- 175 g eggs
- 630 g milk
- 18 g vanilla extract
- 70 g honey or maple syrup
- 70 g melted butter or oil
Instructions
- Whisk together the kamut flour, baking powder, ground cinnamon, and salt in a large bowl.
- In a separate bowl, beat the eggs, then stir in the milk, vanilla extract, honey or maple syrup, and melted butter until well combined.
- Pour the wet ingredients into the dry and stir gently until just combined. A few small lumps are fine — don't overmix.
- Let the batter rest while your pan heats. Kamut flour absorbs liquid slowly, so this rest helps the texture.
- Heat a skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour about 60g of batter per pancake onto the pan. Cook until bubbles form on the surface and the edges look set, then flip.
- Cook the other side until golden brown.
Notes
Kamut flour is denser than all-purpose flour, so these pancakes have a heartier, nuttier texture. If the batter feels too thick after resting, add a splash more milk. For extra cinnamon flavor, top with a dusting of cinnamon sugar or a cinnamon-honey drizzle.