Pancakes are one of my favorites but also a rare treat around here. They take time to make, they aren’t necessarily the healthiest food out there and I can’t have just one or two. However, when I asked our pediatrician recently what are some breakfast food she recommended she had pancakes with coconut milk in the list. I took this as a spectacular excuse to incorporate them more regularly into our routine. My daughter has asked for pancakes every morning this past week and I have delivered.
The recipe is simple, healthy and really really good. I do always recommend using freshly milled grains. It seems like a big step. I remember when I first started thinking about this. It felt huge. Now I whip out the mill and scoop up some grain, my daughter pours it in and we’re done in 60 seconds. I really like to use Einkorn grain in most recipes but it is suggested to use Spelt for most baked goods. So I’ve made these pancakes with Spelt although I’m sure they would be just as good with Einkorn.
Recipe:
1 to 1 .5 cups All purpose flour (I used freshly ground Spelt)
1 cup coconut milk (be sure to blend it up first so that the water and fat are all evened out)
2 tsp Baking powder
1 tsp vanilla extract
1 TBS coconut oil melted and cooled (liquid not solid)
1 egg
1 TBS of coconut sugar/honey/maple syrup/ your choice of sweetener
Directions:
Whisk all dry ingredients together. Mix wet ingredients and pour into dry. Have pan on medium heat and melt some butter in the pan. Can use coconut oil here as well. Pour in about 4 TBS of batter or to your liking. Cook on each side for 1 to 2 minutes. As soon as you see bubbles forming around the edges it is time to flip.
I like to pour the batter into the pan and drop blueberries, chocolate chips or whatever topping I choose onto the batter after I have poured it onto the pan rather than mixing into the batter.
These pancakes are light, fluffy and delicious. Enjoy!
