Semolina pancakes | The Yorkshire Dad of 4

Dairy Free Semolina Pancakes With Maple Apple Sauce

It’s only Thursday and I’ve eaten pancakes for breakfast 3 times this week! But why not, it’s the summer holidays (a poor excuse, but I’m sticking to it). I thought of this recipe for semolina pancakes while I was out walking our dogs, Dottie and Duke, so tried it when I got home.

Before making the mixture I Googled “semolina pancakes” and discovered they are a thing. There’s a Moroccan-style (thin) pancake and an Italian-style (thick) pancake. I like mine thick so looked at a few recipes for the Italian version and the ingredients list went on far too long. I like my pancakes simple so I made one up.

The apple sauce is one I saw being may on Queer Eye (the US make-over show) and thought it looked nice so I tried to recreate that too. Make the apple sauce first and set aside while you whip up the pancakes.

Maple Apple Sauce


  • 1 tsbp butter
  • 1 medium-sized apple, de-cored and diced
  • 2 tbsp maple syrup
  • 1 tsp cinnamon
  • 1 tbsp brown sugar

Making the apple sauce

  1. In a small frying pan heat the butter over a medium heat
  2. Add the diced apple and toss to coat with the melted butter
  3. Add the maple syrup, and mix
  4. Sprinkle over the cinnamon, and mix
  5. Sprinkle over the sugar, and mix
  6. Cook for a few minutes until the apples soften, then remove from the heat and set aside

Semolina pancakes


  • 1/2 cup fine semolina
  • 1/2 cup plain flour
  • 1 tbsp baking powder
  • 3/4 cup oat milk (use a full cup if you want a less thick mixture)
  • 1 egg (preferably free-range, and from Yorkshire πŸ˜‰)
  • 1 tbsp melted butter
  • pinch of salt
  • olive oil for frying

Making the pancakes

  1. Mix the dry ingredient in a mixing bowl
  2. Add the egg, butter and milk then whisk with a balloon whisk until smooth
  3. Heat a small frying pan over a medium heat and add 1/2 tsp of oil
  4. When the oil is hot add a dollop of mixture to the pan (this mixture is thick, it’s the best measure I can give you)
  5. When the odd bubble appears on the surface flip, the pancaked over (DO NOT PRESS IT DOWN)
  6. Cook the other side for a minute then remove from the pan
  7. Repeat until you’ve used up the mixture

Tweak the recipe

This is still an experimental recipe for me. I made just 3 pancakes and ate them with all the sauce. There was about half the mixture left so it could have made 6 or so. Adding more oat milk will thin it out and you could get more out of it that way.

I noticed that the pancakes were a little crumbly, this must be the semolina. I was worried they might be dry so I added some maple syrup to the first two on the plate to moisten them, then I piled the apples on the top of the third.

They were delicious. But if you have any suggestions for the tweaking this receipt then let me know in the comments.

Thanks for reading.



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