Vegan Semolina Pancakes

Vegan Semolina Pancakes are a delicious twist on traditional breakfast favorites. They are light and fluffy, with a hint of crunch around the edges. These pancakes are made with healthy semolina (sooji) and have a satisfying, nutty texture that complements both savory and sweet toppings. This Vegan Semolina Pancakes recipe yields golden pancakes with a subtle crunch that makes each bite irresistible. Serve these semolina pancakes with vegan butter, maple syrup, or a dollop of coconut yogurt and fresh fruit.

STATS:

• No of calories: ~190 kcal
• Preparation time: Ten minutes
• Serving size: Two pancakes
• Cooking time: Fifteen minutes
• Cuisine: Fusion or Indian-inspired
• Entire time: Twenty-five(25) minutes
• Course: Brunch or breakfast
• Diet: Vegan and egg, and dairy-free
• Portions: 3-4 portions consist of a total of 6-8 pancakes
• Difficulty: Easy
• Mode of cooking: Stovetop (griddle or non-stick pan)

TOOLS

• Measuring spoons
• Spatula
• Mixing bowl of medium size
• Small measuring cup or ladle
• Measuring cup
• A whisk or fork
• Griddle or non-stick frying pan

INGREDIENTS

• Salt, half a tsp.
• 1 cup of semolina
• Chives or green onions, to garnish
• 3/4 cup of almond milk
• Turmeric, half a tsp.
• 1/2 cup of water
• Maple syrup, one tbsp.
• 2 tablespoons of vegan yogurt
• Baking powder, one tsp.
• 1 tablespoon of oil

INGREDIENT NOTES

YOGURT

• Any vegan yogurt, like cashew, coconut, soy, etc., will resemble the fluffiness that eggs can normally provide in non-vegan recipes. They also help the batter to get tender.

MAPLE SYRUP

• Using maple syrup, agave nectar, or date syrup adds the natural sweetness that sweetens the pancakes while keeping them free from refined sugar.

SEMOLINA

• The semolina makes the pancakes fluff up with a grainy texture, which will be loved by people. If you like the finer texture, then go for fine semolina; otherwise, medium grain semolina would be perfect.
  Millet or oat flour will be best for the gluten-free versions.

TURMERIC

• It’s the optional component that adds an earthy flavor with a warm golden color to your pancakes.

MILK

• Using almond milk will give you a slight nutty flavor. You may use any vegan milk here. Coconut milk will let you have the crisp edges with a richer taste. While soy and oat milk will result in creamier pancakes.

GARNISHING

• Use chopped fresh chives or green onions for garnishing. Replace them with fresh chopped parsley or cilantro, as your preference.

BAKING POWDER

• It works to give you airy and fluffy pancakes so that they will not come out dense in texture. The little juice of lemon, along with one-fourth tsp. of baking soda, will work best if you don’t have baking powder available.

OIL

• Use any vegan oil like coconut oil, avocado oil, olive oil, etc., to have crisp golden edges and bind the batter.

DIRECTIONS

1. Mix salt, baking powder, and semolina in a big mixing bowl.
2. Then add all the liquid components and stir till well-combined.
3. Your pancake batter is ready.
4. Allow it to rest for ten minutes.
5. Spray a griddle or non-stick pan and maintain a standard flame under it.
6. Upon heating the pan(non-skillet) or griddle, add the 1/4 cup of batter..
7. Gently spread it in circular motion, making a big round.
8. The moment you notice bubbles forming, it’s time to turn them over and the edges, leaving the pan’s bottom.
9. Let it cook for a handful of minutes on the other side too.
10. Dish it out and make all the pancakes from the same process till the batter finishes.
11. Serve these Vegan Semolina Pancakes warm.

TIPS

• If you like the warm and soft pancakes, pile them up and cover them with a clean kitchen cloth.
• Resting the batter is an essential step. This will let the semolina absorb water, resulting in fluffier and thicker pancakes.
• We will advise you to cook the pancakes on a medium-low flame. Otherwise, they start browning on the outside till the center gets cooked.
• You can add mashed banana or a little vanilla extract to have the sweet versions, while adding the spinach, cumin seeds, grated carrots, etc., will give you the delicious savory pancakes to enjoy.

STORAGE DIRECTIONS

FRIDGE

• Save the remaining pancakes in a tightly locked container. Keep them chilled in the refrigerator for around three days. Use a half-minute microwave round to warm them up.

FREEZER

• Upon cooling, pile up the pancakes with a parchment liner between each one of them and pack them in a freezer-friendly bag. They can be perfectly frozen for sixty to seventy days. You can directly heat them in the frozen state.

FAQs

Is that possible to lower the calories of these delicious pancakes?

• Yes, the good quality non-stick pan will give you dry pancakes with fewer calories. You brush them with aquafaba for the crisper surface.

What to do if my pancake is not releasing from the pan or sticking to it

• Use a good-quality non-stick pan and wait patiently for the pancake to release from the pan before flipping it.

Can I make the batter earlier?

• Yes, you have one day to prepare the batter. Just mix the water if it seems thick to you, as semolina absorbs water.

What toppings go well with these semolina pancakes

• You can top them with coconut yogurt, nut butter, maple syrup, or berries for the sweet version. Go for vegan cheese, hummus, avocado mash, or tomato chutney for the savory version of pancakes.

NUTRITIONAL INFORMATION:

No of calories: ~190 kcal
Net carbs: Twenty-three grams
Total carbs: 26 g
Fiber: 03 g
Proteins: Five grams
Fats: 07 g
Sodium: 240 milligrams
Serving size: 2 pancakes