Egg-Free Chebab Pancakes with Saffron

Ingredients

• 1 cup All-purpose flour
• 1 1/2 cups Milk (dairy or non-dairy)
• 2 tablespoons Sugar
• 1/2 teaspoon Cardamom (ground)
• 1/4 teaspoon Saffron threads
• 1 tablespoon Flaxseed meal
• 3 tablespoons Water
• 1 tablespoon Vegetable oil

Instructions

1. 1In a small bowl, combine the 1 tablespoon flaxseed meal with the 3 tablespoons water. Stir well and let it sit for 5 minutes to form a gel. This will help bind the pancakes.
2. 2In a large bowl, whisk together the 1 cup all-purpose flour, 1 1/2 cups milk, 2 tablespoons sugar, 1/2 teaspoon ground cardamom, and 1/4 teaspoon saffron threads until thoroughly combined.
3. 3Add the prepared flaxseed gel to the large bowl with the flour mixture. Stir everything together until the batter is smooth and well combined.
4. 4Heat a lightly oiled griddle or frying pan over medium heat. The griddle is ready when a drop of water sizzles and evaporates immediately. Use the 1 tablespoon vegetable oil to lightly grease the cooking surface.
5. 5For each pancake, pour 1/4 cup of batter onto the hot griddle. You should be able to fit 1-2 pancakes at a time depending on the size of your pan.
6. 6Cook each pancake for 2 to 3 minutes on the first side, until small bubbles appear on the surface and the edges look set. Carefully flip the pancake and cook for another 2 to 3 minutes on the second side, until golden brown and cooked through.
7. 7Remove the cooked pancakes from the griddle and serve them warm. You can drizzle with date syrup or honey if desired.

Substitutions

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