What is this yummy treat I’m serving you today, you might ask (unless you’re just mesmerized by the fluffy messy cream and jam)? These are gluten-free vegan semla pancakes! Kind of like the traditional semla, a delicious cardamom bun we eat on Shrove Sunday and Shrove Tuesday, but in pancake form.Jump to Recipe
Originally I created this pancake bun recipe for my vegan baking book which was published in Finland last spring. I shared the recipe on my blog: vegan cardamom bun pancakes. The original is not a gluten-free recipe, so I really wanted to try a gluten-free version too.
I’m happy with the result, although this is not a fluffy pancake bun. It’s more a denser, hearty and comforting one. And because it’s a semla pancake, we filled it with almond paste, raspberry jam and whipped cream.
Before Shrove Tuesday there’s always the question (or debate) which combo of almond paste / raspberry jam / whipped cream is the best. I’ve solved this issue simply by putting a little bit of both almond paste and raspberry jam and a whole lotta cream.
These little cardamom bun pancakes are not super sweet on their own, so without the crazy filling, this would make a great snack too. But I’m sure you want to taste this semla with all the fillings, right?
Happy Shrove Sunday from the forest ♥
Gluten-free vegan semla pancakes
- 1,2 cups (300 ml or ~210 g) Gluten-free all purpose (light) flour mix I use a special gluten-free bun flour mix from Viljatuote (not sponsored, this is what I always use to make buns)
- 0,35 oz dry yeast (1 packet of dry yeast, we have packets with ~10 grams of yeast)
- 1/4 cups coconut sugar
- 1,5 tsp ground cardamom
- 0,5 tsp salt
- 0,8 cups yogurt I use unsweetened soy yogurt, but any yogurt should work
- 1/4 cups water
- 1/4 cups melted coconut oil
- + oil additional oil for the pancakes
- Optional: sugar for coating the pancake buns
- Fillings: almond paste, raspberry jam and/or raspberries, vegan whipped cream
- Mix dry ingredients in a bowl: flour, dry yeast, sugar and spices.
- Combine yogurt and water and heat to ~105 F (~42 C). Don't over heat or the yeast won't work properly.
- Pour yogurt-water mix to the dry ingredients and knead for a few minutes, add oil and keep on kneading for a few minutes.
- Shape the dough into 10 (or more) thick pancakes. Let rise covered in a warm place for about 30 minutes.
- Warm oil in a pan and add pancakes. Cook pancakes in mid temperature for about 2 minutes per side.
- Optional: when still warm, brush the pancake buns with coconut oil and coat with sugar.
- Let chill for a while and fill the pancakes with almond paste, raspberry jam (or raspberries) and lots of whipped cream. Enjoy!