Vegan Semolina Pancakes

Introduction: Welcome to our vegan semolina pancake recipe, perfect for a hearty and nutritious breakfast. These pancakes are not only delicious but also easy to make, combining semolina’s hearty texture with simple vegan ingredients. Whether you’re a seasoned vegan or just exploring plant-based options, these pancakes are sure to delight your taste buds.

Ingredients:

  • 100 g all-purpose flour
  • 200 g semolina
  • 250 ml water
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tbsp apple cider vinegar
  • 7 g baking powder

Instructions:

  1. Mixing the Batter: Begin by combining the all-purpose flour, semolina, water, salt, sugar, and apple cider vinegar in a large mixing bowl. Stir until all ingredients are well incorporated.
  2. Adding the Baking Powder: Sprinkle the baking powder over the batter and mix thoroughly until it is evenly distributed. This step helps the pancakes achieve a light and fluffy texture.
  3. Resting the Batter: Transfer the pancake batter into a bowl and cover it tightly with cling film. Place it in the refrigerator to rest for at least 30 minutes. This resting period allows the gluten to relax and ensures tender pancakes.
  4. Cooking the Pancakes: Heat a non-stick frying pan or griddle over medium heat. Lightly grease the surface with oil or vegan butter.
  5. Pouring and Cooking: Pour a ladleful of batter onto the heated pan, spreading it gently into a circular shape with the back of the ladle. Cook each pancake for about 2-3 minutes, or until bubbles form on the surface and the edges begin to set.
  6. Flipping the Pancakes: Carefully flip the pancakes using a spatula and cook for another 1-2 minutes on the other side, until golden brown and cooked through.
  7. Keeping Warm: Transfer the cooked pancakes to a plate and cover with a clean kitchen towel to keep them warm while you cook the remaining batter.
  8. Serve and Enjoy: Serve the vegan semolina pancakes warm, topped with your favorite vegan toppings such as fresh berries, dairy-free yogurt, maple syrup, or nut butter.

Nutrition Information:

  • Serving Size: This recipe makes approximately 8 pancakes.
  • Calories per Serving: Each pancake is approximately 120 calories.
  • Protein: Each serving provides 4 grams of protein.
  • Carbohydrates: Rich in complex carbohydrates from semolina and flour.
  • Fiber: A moderate source of fiber, aiding in digestion.
  • Vitamins and Minerals: Contains essential nutrients like iron, calcium, and B-vitamins.

Tips and Variations:

  • Make it Gluten-Free: Substitute gluten-free flour for all-purpose flour to make these pancakes gluten-free.
  • Enhance Flavor: Add a pinch of cinnamon or vanilla extract to the batter for a delightful flavor twist.
  • Storage: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.
  • Reheating: To reheat, simply warm in a toaster or microwave until heated through.

Conclusion: These vegan semolina pancakes are a versatile and wholesome breakfast option, perfect for starting your day with a nutritious boost. Whether enjoyed plain or topped with your favorite vegan toppings, they’re sure to become a favorite in your household. Explore more vegan recipes and tips on our website to inspire your culinary journey towards plant-based eating.