Flapjacks to Flip Over

Tim Kuklinski, culinary director for Crafted Concepts, describes a family fave.

Photo by Rachel Adams

“My wife and I feel it is important to sit down as a family with our two sons as often as possible to share meals. Being a chef, I work mostly nights, so breakfast happens most often around our house. We go through phases of what we eat—it could be eggs and bacon, avocado toast, or waffles. Right now, we are on a pancake kick in part because we found an incredible recipe. Currently Erin, my wife, is not eating dairy or soy, which led us to this recipe. We use a toasted coconut almond milk, which gives the pancakes an interesting depth of flavor and a light nuttiness.”

Pancakes with syrup and fruit.
Photo by Rachel Adams

Toasted-Almond-Milk Pancakes

1 c. all-purpose flour
3 tbsp. sugar
2 tsp. baking powder
1 1/2 tsp. salt
1 c. toasted almond coconut milk
1 whole egg
1 egg yolk
1 1/2 tsp. canola oil

Sift together the dry ingredients in a large bowl. In a separate bowl, whisk the wet ingredients. Add the wet ingredients to the dry and mix until just combined. Do not over mix. Cook in a small amount of melted vegan butter melted in a nonstick pan.

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