Have you ever tried semla pancakes instead of regular semla? I hadn’t but I wanted to try! Now I have to say I’ve been converted and there’s no going back to regular semlas. These pancakes are light, fluffy and what’s best is that you can add as much or as little toppings as you wish!

Let me know if you try these and tell in the comments what you think 💛

Semla Pancakes

3 dl Flour  

½ dl Brown sugar  

2 tsp Baking powder  

Pinch of salt  

½ tsp Cinnamom
½ tsp Cardamom
½ tsp Clover
4 dl Oat milk  

Rasberry Jam

200g Frozen rasberries
½ dl Cane sugar
½ dl Water

Whipped Oat Cream

250 ml Oat whip
2 tbsp Sugar
Pinch of Flaky salt

How to make:

1. Mix the dry ingredients together in a bowl. Gradually add oat milk (1 dl at the time) to the dry ingredients and mix fully together before adding more.
2. Mix until the batter is smooth. Let the batter sit for 15 minutes and mix once before frying.
3. In the meantime start making the rasberry jam. To a saucepan, add the rasberries, sugar and water. Boil the mixture on low to medium heat for 15 minutes or until the water has evaporated and the sauce becomes thicker.
4. Fry the pancakes over medium heat with some vegan butter. Once all the pancakes have been fried, start making the whipped oat cream.
5. To a mixing bowl, add the oat whip and sugar. Whisk until thick and then add a pinch of flaky salt to enhance the sweet flavour.
6. Plate the pancakes by stacking a few on top of each other, adding a dollop of the rasberry jam and whipped oat cream on top and ENJOY 💛