If you are tired of the usual breakfast routine, let me introduce you to my current obsession: Semolina Pancakes. It is a fluffy, slightly crispy, hassle-free pancake recipe you can make in your kitchen.
I love pancakes, but sometimes I crave something more savory, more textured, and a little spicy. These pancakes check all those boxes.
Vegetable Semolina Pancake Recipe
Pancakes are a staple breakfast option for my family, especially when we want something quick, effortlessly delicious, and filling.
What sets my version apart? I cook the veggies briefly before adding them to the batter. This releases their flavors and gives the pancakes more depth. Plus, I add a little habanero for a kick (because I like it spicy!), but you can tone it down to suit your taste.
Interestingly, I have different pancake recipes, such as Nigerian pancakes, fluffy old-fashioned pancakes, plantain pancakes, and semolina pancakes. I never run out of ideas for making delicious and unique pancakes for my family.
Why use Semolina for Making Pancakes
Semolina flour is a versatile but underused food. Apart from swallow foods, pancakes, can be used for different recipes like semolina porridge for breakfast.
You will love pancakes because they are fluffy, slightly crisp on the edges, and packed with a rich, nutty flavor. Plus, they are healthier than traditional pancake recipes since semolina is high in fiber and protein.
I tweak the veggies based on what I have: bell peppers, zucchini, spinach – it all works.
Ingredients for Making Semolina Pancake
Dry Ingredients:
- Semolina: Instead of flour, semolina is the base for your pancake, making it fluffy and well-structured.
- Sweetener: adds flavor and sweetness to balance the neutral taste of semolina. It also caramelizes your pancakes and gives them a beautiful golden-brown color.
- Baking powder: prevents your pancakes from being flat and dense.
- Salt: balances the sweetness of the semolina.
Veggies:
- Carrots: adds a healthy, natural sweetness and a slight crunch to your dish.
- Red onion: enhances your semolina pancakes with a mildly sweet yet sharp flavor
- Fresh green onion adds a pop of color and a herby taste that makes your semolina pancakes taste great.
- Habanero or add pepper to taste: adds heat and spice, giving the pancakes a kick.
Wet Ingredients
- Milk provides a rich, creamy texture for your pancakes and enhances its overall flavor.
- Egg: This is the binder that holds all the ingredients in your semolina pancake together and gives it structure. It also helps in making your pancake fluffy.
- Coconut oil: improves the flavor profile of your semolina pancakes by adding a subtle tropical and nutty aroma. Also, for cooking the pancakes.
How to Make Pancakes with Semolina
- Combine the dry Ingredients: in a bowl, combine semolina, sweetener, baking powder, and salt.
- Add the veggies: lightly cook the grated carrots, red onion, green onion, and minced habanero in oil for a few minutes before adding it to the batter.
- Add the wet ingredients to form batter: Add milk, egg, and coconut oil, and mix until smooth. Let the batter rest for 5 minutes to thicken.
- Prep the pan: Lightly grease a pan with oil over medium heat.
- Cook: Pour small portions of batter onto the pan. Cook for 2–3 minutes until bubbles form, then flip and cook for another 1–2 minutes until golden brown.
- Enjoy with your favorite toppings.
Frequently Asked Questions
What type of Semolina is best for making Semolina Pancakes?
I used the Honeywell Semolina brand. If you can’t find this, I recommend semolina with a fine or medium texture.
Can I mix my Semolina with regular flour?
Yes, you can. It will increase the nutritional profile of your pancakes.
Can I make the pancake batter ahead of time?
Yes, you can prepare your semolina pancake batter ahead of time and store it in your refrigerator for up to 24 hours. When you are ready to cook, gently stir the batter before using it. If the batter thickens, add milk or water to your desired consistency.
Why did my semolina pancakes come out too thick?
Semolina absorbs liquid over time, so you may need to add more milk or water as time passes to adjust the consistency and prevent it from becoming too thick.
Storing leftover Semolina Pancakes
Allow your semolina pancakes to cool completely, then stack them with parchment paper in between each pancake to prevent sticking. Place the stack in an airtight container or wrap them tightly in plastic wrap. Store in the refrigerator for 2-3 days or in the freezer for up to 1 month. Reheat in the microwave, or oven before serving.
Toppings that go well with semolina pancakes
You can top your semolina pancakes with honey, creamy peanut butter or maple syrup.
Serving Semolina Pancakes
Although these pancakes are delicious on their own, you can dress them up with various toppings like fresh fruits, a dollop of Greek yogurt, or a drizzle of maple syrup.
For an extra indulgence, I sometimes like to serve my semolina pancakes with Whipped Cream, Smoked salmon, or Scrambled eggs. You can also sprinkle nuts or chocolate chips on the pancake batter before cooking.
Other Pancake Recipes
Here are some other scrumptious and unique ways to make pancakes for your family apart from Semolina Pancakes:
Some Nutritious Breakfast Recipes
Some other delicious and healthy breakfast recipes that you can try out for your family are:
- Nigerian Pancakes
- Fluffy Old Fashioned Pancakes Recipe
- Healthy Gluten-free Banana Oatmeal Pancake
- Plantain Pancakes
- Banana Oatmeal waffles
- Delicious and Healthy Keto Strawberry Muffins
Semolina Pancakes
Ingredients
Dry Ingredients:
- 1 ½ cups semolina
- 2 tbsp sweetener
- ½ tsp baking powder
- ¼ tsp salt
Veggies:
- ¼ cup carrots grated
- ¼ cup red onion finely chopped
- ¼ cup green onion finely chopped
- ½ tsp habanero minced or add pepper to taste
Wet Ingredients:
- 1 ½ cups milk
- 1 egg
- 3 tbsp coconut oil
For Frying:
- Oil
Instructions
- Combine the dry Ingredients: in a bowl, combine semolina, sweetener, baking powder, and salt.
- Add the veggies: lightly cook the grated carrots, red onion, green onion, and minced habanero in oil for a few minutes before adding it to the batter.
- Add the wet ingredients to form batter: Add milk, egg, and coconut oil, and mix until smooth. Let the batter rest for 5 minutes to thicken.
- Prep the pan: Lightly grease a pan with oil over medium heat.
- Cook: Pour small portions of batter onto the pan. Cook for 2–3 minutes until bubbles form, then flip and cook for another 1–2 minutes until golden brown.
- Enjoy with your favorite toppings.
Video
Nutrition
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