Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 250 g / 2 cups organic white flour
  • 15 g / one heaped tbsp coconut sugar
  • ½ tsp baking powder
  • ¾ tsp dried yeast
  • ½ tsp turmeric powder
  • ½ tsp cardamon powder
  • 0.25 - 0.05 g saffron
  • optional: ½ tbsp fennel seeds
  • 250 ml / 2 cups lukewarm water
  • 15 g / one heaped tbsp coconut sugar
  • Coconut yoghurt, date syrup and slivered pistachios for serving
  • 50 g / ¼ cup unsweetened applesauce
  1. Start by mixing lukewarm water with sugar in a large bowl. Sprinkle with yeast. Set aside and wait for 10 min or until you see some foam on the surface. That means your yeast is activated and ready to go.
  2. In a separate bowl mix all the dry and slowly and gradually add first the water-yeast-sugar mixture and applesauce. Whisk for about 5 min (I suggest to use a hand mixer) until you have a smooth pancake-like batter, showing some bubbles on the surface.
  3. Cover with a damp kitchen towel and let it sit for 45 min.
  4. Heat a pan over medium to high heat, brush some coconut oil on it. Use a bigger ladle or measuring cup and pour ½ cup of batter into the pan and spread it. Wait for a minute or 2 before flipping the pancakes. (I recommend to turn the heat down a little after the first round and flip the pancakes as soon as they are solid to keep that nice yellow color).
  5. Serve with coconut yoghurt, date syrup and slivered pistachios.
Recipe by black.white.vivid. at http://blackwhitevivid.com/emirati-saffron-cardamom-pancakes-chebab/