Dairy-Free Chebab with Vegan Honey

Ingredients

• 1 cup All-purpose flour
• 1/4 cup Semolina flour
• 2 tbsp Sugar
• 1/4 tsp Turmeric powder
• 1/4 tsp Cardamom powder
• 1 tsp Baking powder
• 1 cup Almond milk
• 2 tbsp Coconut oil
• to taste Maple syrup

Instructions

1. 1In a large bowl, measure and combine the 1 cup of all-purpose flour, 1/4 cup of semolina flour, 2 tablespoons of sugar, 1/4 teaspoon of turmeric powder, and 1/4 teaspoon of cardamom powder. Whisk these dry ingredients together until they are evenly distributed.
2. 2Add the 1 teaspoon of baking powder to the dry ingredients and whisk again to combine.
3. 3Pour in the 1 cup of almond milk and the 2 tablespoons of coconut oil into the bowl with the dry ingredients. Mix everything together with a whisk until you have a smooth batter with no lumps.
4. 4Heat a non-stick griddle or frying pan over medium heat, which is approximately 350°F (175°C). Lightly grease the cooking surface if needed, using a tiny bit of the coconut oil from the ingredient list if you have any left.
5. 5Pour approximately 1/4 cup of the batter onto the hot griddle for each pancake. Cook for 2 to 3 minutes on the first side, until small bubbles start to form on the surface and the edges look set.
6. 6Carefully flip each pancake and cook for another 2 to 3 minutes on the second side, until both sides are golden brown and the pancake is cooked through.
7. 7Serve the Chebab pancakes warm. Drizzle with maple syrup to taste, as desired.

Substitutions

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