Over here, pancakes are a weekend treat turned Monday-morning pop-in-the-toaster-breakfast-leftovers. My go to recipe is the Banana Oatmeal Blender Pancake recipe that I posted last pancake day. Quick and somewhat healthy (are pancakes still considered healthy if they have maple syrup on top? A discussion for another day or another post). Easy to clean-up. Given the amount of all-purpose flour and traditional wheat flour that we consume in our breads, pastas and treats, I prefer to use different grains for pancakes. Enter, Kamut flour.
What is Kamut?
Kamut is the commercial name brand for Khorasan wheat. It is an ancient grain so it is starting to receive more attention in a similar way to quinoa and teff grains/flours. It looks similar to modern wheat but the grain is larger.
Is it gluten-free?
No! It is a relative of wheat. Kamut contains gluten.
Why consume Kamut over traditional wheat flour?
My decision to consume Kamut is part of my approach to healthy eating which is: variety in foods, whole grains over refined foods, moderation and be open to try new foods. As a flour, it is a little more coarse than all-purpose flour. Its flavour is neutral in my opinion but others would describe it as “nutty.”
Does kamut flour act as a substitute for all-purpose flour?
No. My initial tests in the kitchen show that it cannot be a one-to-one substitute for all-purpose flour in cakes, cookies, or pie dough (if I find something different, you will be the first to know). But, it does work in pancakes! Cooking pancakes using 100% Kamut requires a small-learning curve. If they are on the griddle too long than they start to turn grainy and a little crunchy. To combat this, have a well-greased/oiled griddle, ensure the griddle is hot and only flip the pancake once.
Kamut Pumpkin Pancakes
Serves: 17-18 fluffy pancakes
Time: 30-40 minutes
2 1/3 cups almond milk (or milk of your choice)
1 cup pumpkin puree
1 large egg, whisked
3 tbsp sunflower oil (or light tasking oil)
2 tbsp blackstrap molasses
1 tsp vanilla extract
2 cups kamut flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp pumpkin pie spice
Coconut oil for frying
1. Preheat the griddle on medium low.
2. Whisk the almond milk, pumpkin puree, egg, oil, molasses and vanilla extract in a large bowl. Set aside.
3. Mix the flour, baking powder, baking soda, salt and pumpkin pie spice. Fold the dry mixture to the wet mixture being careful not to overmix (the pancake texture will feel tough or rubbery if overmixed). Let stand for 3 minutes. If the mixture is too thick, add a little more milk.
4. Melt the coconut oil in the hot griddle. Use a small soup ladle to scoop the pancake mix into the hot griddle. Fry each side of the pancake for 3 minutes. The pancake is ready to flip when little bubbles form and burst in the centre.
Serve with fresh pomegranate, orange slices and maple syrup.