The weekend is here! Why not celebrate your Saturday or Sunday with a brunch including these awesome vegan kamut pancakes. I made these for my friends in Italy last weekend and they were a big hit.
VEGAN KAMUT PANCAKES
2 cups kamut flour
½ teaspoon himalayan salt
½ teaspoon baking soda
2 1/2 to 3 cups nutmilk
½ cup thick coconut milk
Mix all dry ingredients first, you can add to that some cinnamon. Add all wet ingredients and whisk well. Use coconut oil in the pan and bake like normal pancakes until they are golden brown.
Tip: serve with a fresh fruit sauce like strawberries, blueberries, cherries or prunes. Not really alkaline, but it is the weekend 😉
I served it with a prune and pear sauce/compote: Cut up ripe prunes and pears. Leave the seeds out. Fry them in a pan with coconut oil. Add a cinnamon stick, 4 cloves and add ½ cup of water. Let it cook into a sauce. If you have some tonka beans, you can grate half a bean into the sauce.
Use chopped up nuts as a topping, delicious!
Have a great brunch!