Kamut® and Coconut Milk Pancakes

1 cup Kamut® flour

⅛ cup white sugar

2 teaspoons baking powder

2 pinches salt

1 tablespoon mayonnaise

¼ cup coconut milk

¾ cup warm water

½ teaspoon vanilla extract

Sift together the Kamut® flour, sugar, baking powder, and salt in a large bowl. Whisk together the mayonnaise, coconut milk, water, and vanilla in a separate bowl. Pour the wet ingredients into the dry mixture; stir to combine, but do not over-stir. The batter should be lumpy.

Preheat a griddle or place a large skillet over medium heat; lightly grease the cooking surface.

Measure batter onto the heated cooking surface in about 1/4 cup portions, leaving 1 to 2 inches between each pancake. Allow to cook until bubbles form on the top of the cake; flip and cook 1 minute more. Repeat with remaining batter.