Wittycakes

These are light, cook up fluffy and pair nicely with tropical fruit. This recipe was not tested by Bob’s Red Mill. Gluten Free, Lactose Free, Low Sugar.

Share this Recipe
Share this Recipe
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 15
Rating: 3.13
You:
Rate this recipe!
Servings 12people
Submitted By Marisa Voorhees from The Food-Sensitive Foodie
These are light, cook up fluffy and pair nicely with tropical fruit. This recipe was not tested by Bob's Red Mill. Gluten Free, Lactose Free, Low Sugar.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 15
Rating: 3.13
You:
Rate this recipe!
Servings 12people
Submitted By Marisa Voorhees from The Food-Sensitive Foodie
These are light, cook up fluffy and pair nicely with tropical fruit. This recipe was not tested by Bob's Red Mill. Gluten Free, Lactose Free, Low Sugar.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. In a large bowl, combine dry ingredients and add orange zest and poppy seeds.
  2. In a small bowl, or large measuring cup, break in two eggs and whisk briefly to break the yolks.
  3. Add the coconut milk, cream soda and Earth Balance to the eggs and whisk to combine.
  4. Add the wet mixture to the dry mixture and stir just until combined.
  5. Cook on a skillet over medium high heat. Coat skillet with oil or Earth Balance before spooning batter onto heated surface.
  6. Wittycakes should take just a couple of minutes (at the most) on each side.
  7. Plate up and serve with maple syrup. Then stand back, these go quickly!



    Makes about 1 dozen 4-inch pancakes.
Products Used in this Recipe
Recipe Comments

Recipe Comments

Your email address will not be published. Required fields are marked *