Chebab Pancakes with Coconut Cream

Ingredients

• 1 cup All-Purpose Flour
• 1 cup Dairy-Free Milk (Almond/Coconut)
• 1 tablespoon Flaxseed Meal
• 3 tablespoons Water
• 1 tablespoon Sugar
• 0.5 teaspoon Cardamom Powder
• a pinch Saffron Threads (optional)
• for greasing Vegan Butter
• 1 can Coconut Cream
• to taste Date Syrup

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 1 can of Coconut Cream in the refrigerator and chill it overnight (at least 8 hours). This allows the thick cream to separate from the liquid.
2. 2In a small bowl, combine the 1 tablespoon of Flaxseed Meal and 3 tablespoons of Water. Stir well and let the mixture sit for 5 minutes to thicken.
3. 3In a large mixing bowl, whisk together the 1 cup of All-Purpose Flour, 1 cup of Dairy-Free Milk, the thickened flaxseed meal mixture, 1 tablespoon of Sugar, 0.5 teaspoon of Cardamom Powder, and a pinch of Saffron Threads (if you are using them). Whisk until the batter is smooth and free of lumps.
4. 4Heat a griddle or a large non-stick pan (e.g., a 25.4 cm or 30.48 cm skillet) over medium heat (approximately 162.8-176.7°C or 160-175°C). Lightly grease the surface with Vegan Butter.
5. 5Pour 1/4 cup of batter onto the hot surface for each pancake, leaving some space between them. Cook for 2 to 3 minutes per side; the first side is done when bubbles form on the surface and the edges look set. Flip the pancakes and cook the second side until they are golden brown and cooked through.
6. 6Carefully open the chilled can of Coconut Cream. Scoop out the thick, solid cream from the top of the can into a medium bowl, leaving any liquid behind. Using an electric mixer or a whisk, whip the coconut cream until it is light and fluffy. If desired, sweeten the whipped coconut cream with Date Syrup to taste.
7. 7Serve the warm chebab pancakes immediately with generous dollops of the whipped coconut cream and a drizzle of Date Syrup.

Substitutions

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