“Holi”, the Festival of Colours fell over the past weekend. The advantage of having a holiday means being able to make something traditional for my little ones to celebrate and introduce them to the much-loved festival food that I and my better half grew up eating! “Malpua” are pancakes usually made with white flour and semolina and deep-fried before dunking into a thick sugar syrup. These delicious pancakes are made in many different ways often with heaps of dairy and sugar. This lighter take, on the traditional deep-fried “Malpua” full of clarified butter and milk solids eliminates all the oil and dairy while using wholemeal flour. Another good thing, about this recipe is not having to make a sugar syrup to dunk the pancakes and, replacing them with a lighter maple or agave syrup. I ate mine plain but, my little ones aren’t about to let go of the syrup jar any time soon 😋
Vegan, wholemeal, oil free and sugar free.
Omit the almonds to make these “Malpua” nut free and garnish with either cranberries or, pepitas.
- 1 cup Self Raising Wholemeal Flour
- 1/2 cup Semolina
- 1 cup Coconut Milk
- 1 cup Warm Water
- 4 tablespoons Xylitol
- 3 teaspoons Green Fennel Seeds, (lightly crushed)
- 1 teaspoon Green Cardamom Seeds, (powdered)
- 4 tablespoons Flaked Almonds/ Pepitas, (lightly roasted)
- Agave Nectar/ Maple Syrup, (to pour)
In a large mixing bowl, pour the warm water, coconut milk and Xylitol. Whisk well until mixed.
Add the semolina and allow to sit for 5 minutes.
Mix in the wholemeal flour, Fennel & Cardamom seed powders. Whisk well and set aside. The batter should be slightly thinner that cake batter. Add more water if required.
Heat a non stick pan and ladle batter into little rounds.
Cover and cook on low heat until a crisp golden and then flip to cook the other side lightly.
Take off the pan and pour a teaspoonful of agave nectar/ maple syrup if using and sprinkle, flaked Almonds/ pepitas/ cranberries.