Today I ran out of boxed pancake mix and was looking for an easy recipe from scratch. I usually only cook from scratch unless I am brought home these little surprises from my hubby. Oh I don't mind the surprises as all. So searching for a simple and quick recipe I improvise the standard pancake recipe.
One day of the week I will make a big batch of pancakes and freeze them for the rest of the week as an easy and quick breakfast for my dear hubby or me when I need something to eat with my cup of coffee.
Being allergic to any dairy products I had to switch out some ingredients and here is my recipe for pancakes. This recipe makes many small pancakes. After they cooled, I used a piece of wax paper in between the pancakes and stored them in a large Ziploc Freezer bag and put them in the freezer. I did the same with a few but put them in the refrigerator instead.
So here is the recipe that I used.
Coconut Milk Pancakes
2 c. Self-Rising Flour
1/2 teas Salt
1 teas Baking Powder
2 Tbls Splenda
I can Coconut Milk (add water until the desired consistency you want)
1/2 c Canola Oil
2 Eggs or the equivalent of Egg Beaters if you are allergic to eggs.
1 teas. Vanilla extract or Imitation flavoring
Mix all together and pour the batter in the desired size you want on the 375 degree griddle. Turn after bubbles form and pancake looks a little dry.
© Debra K. Allen a.k.a Lady Guinevere