Dairy-Free Semolina Pancakes with Date Syrup

Ingredients

• 1 cup Semolina Flour
• 1/2 cup All-Purpose Flour
• 2 teaspoons Baking Powder
• 2 tablespoons Sugar
• 1/4 teaspoon Salt
• 1 1/2 cups Almond Milk
• 2 large Eggs
• 2 tablespoons Melted Coconut Oil
• 1/4 cup Date Syrup

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

Instructions

1. 1In a large mixing bowl, combine the 1 cup of Semolina Flour, 1/2 cup of All-Purpose Flour, 2 teaspoons of Baking Powder, 2 tablespoons of Sugar, and 1/4 teaspoon of Salt. Whisk these dry ingredients together until they are well mixed.
2. 2In a separate medium-sized bowl, whisk together the 1 1/2 cups of Almond Milk, 2 large Eggs, and 2 tablespoons of Melted Coconut Oil until fully combined.
3. 3Pour the wet ingredients mixture from the medium bowl into the large bowl with the dry ingredients. Stir gently with a spoon or spatula until the ingredients are just combined and no dry streaks of flour remain. Be careful not to overmix the batter.
4. 4Place a griddle or a large frying pan over medium heat. Lightly brush the surface of the griddle or pan with a small amount of the 2 tablespoons of Melted Coconut Oil. Allow the pan to heat for 2-3 minutes, until a drop of water sizzles and evaporates quickly. The target temperature for medium heat is approximately 162.8-190.6°C (160-190°C).
5. 5Once the griddle is hot, pour 1/4 cup of the batter onto the hot surface for each pancake you wish to cook. Leave some space between each pancake.
6. 6Cook the pancakes for 2 to 3 minutes on the first side, until small bubbles appear on the surface, the edges look set, and the bottom is golden brown. Carefully flip each pancake with a spatula and cook for another 2 to 3 minutes on the second side, until it is also golden brown and cooked through.
7. 7Serve the pancakes immediately while they are warm. Drizzle each serving with the 1/4 cup of Date Syrup.

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