No Eggs? No Problem! These Fluffy Semolina Pancakes Rise Like a Cloud
Made with a splash of plant milk and a clever pantry staple, these golden, melt-in-your-mouth breakfast treats easily double as a weekend dessert.
If you have ever panicked after realizing your fridge is completely out of eggs, this egg-free pancake recipe is the ultimate kitchen hack. By combining regular flour with semolina and a nutty plant milk, you get an impossibly high, pillowy center with a gorgeous golden crust. Infused with a delicate hint of almond or coconut, these rustic treats look and taste spectacular enough to replace any fussy bakery pastry at your table.
Here’s what you need: 1.8 cups (250g) of all-purpose flour, 1 cup (180g) of semolina (manka), 1 teaspoon of active dry yeast, 1 teaspoon of salt, 1 tablespoon of sugar, 2.3 cups (550ml) of almond or coconut milk (warmed), 1 teaspoon of vanilla sugar, and 2 tablespoons of vegetable oil for the batter (plus extra for the pan).
To prep the batter, grab a large, deep mixing bowl and whisk together your dry ingredients: the all-purpose flour, semolina, dry yeast, salt, sugar, and vanilla sugar until completely combined. Slowly pour in the warm plant milk and the two tablespoons of vegetable oil. Whisk the mixture vigorously until the batter is perfectly smooth, velvety, and entirely free of flour lumps.
Cover the bowl tightly with plastic wrap, drape a clean kitchen towel over the top, and leave it completely undisturbed in a cozy, warm spot for about an hour. During this time, the yeast activates and the semolina absorbs the liquid, causing the batter to swell significantly and fill with beautiful, tiny air bubbles.
Place a large skillet over medium heat and lightly brush the surface with a thin layer of vegetable oil. Once the pan is hot, carefully scoop the bubbly batter onto the skillet using a large spoon, leaving a little space between each pancake. Cook until the bottoms turn a gorgeous, deep golden-brown, then flip them over to crisp up the other side.
Transfer the hot, steaming pancakes to a serving platter and serve them immediately. They pair beautifully with a generous drizzle of raw honey, fresh summer berries, classic fruit jam, or maple syrup.
