Swedish “Semla” Pancakes

Name: Swedish “Semla” Pancakes
Total time: 60 min
Yield: 4
Ingredients: 0.25 cups aqua faba; 2 cups flour; 3.25 cups plant-based milk; 3 tbsp ground cardamom; 1 tsp salt; 0.5 cups almond butter; 4 tbsp light syrup; 1 cups plant-based heavy cream; 2 tbsp ground cardamom; 4 tbsp roasted almond flakes; plant-based butter

Sat Feb 15 2025

>60 MINUTES

This semla recipe will provide you with a delicious way to celebrate "Fat Tuesday" with a twist!

SERVINGS:

Ingredients

Batter

1/4 cups aqua faba
2 cups flour
3 1/4 cups plant-based milk
3 tbsp ground cardamom
1 tsp salt

Filling

1/2 cups almond butter
4 tbsp light syrup

Toppings

1 cups plant-based heavy cream
2 tbsp ground cardamom
4 tbsp roasted almond flakes

Other

plant-based butter

Instructions

Whisk together all ingredients in a bowl (aqua faba, plant milk, cardamom, flour and salt) making sure you get all lumps out. Let the batter rest in room temperature for about 30 minutes before frying.
Meanwhile the batter is resting, whisk the heavy cream until firm. Set a side.
Heat a skillet to medium heat. Put a small chunk of plant butter in the pan, and melt before gently covering the pan with a thin layer of pancake batter. Fry without touching the pancake for about 3 minutes or until the pancake has set and turned slightly golden around the edges.
Turn the pancake in one quick motion, and let it fry for another minute. Transfer the pancake to a plate and repeat for the remaining batter.
Fill each pancake with a layer of almond butter and drizzle of syrup before serving topped with cream, cardamom and almond flakes.