Quraacdi xajiga oo dhameestiran | somali traditional breakfast

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a different flavor and is dairy-free.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water can be used for a lighter version.

sugar

🥗Healthier: honey

💰Cheaper: stevia

Honey is natural, while stevia is a zero-calorie alternative.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: silken tofu

Flaxseed meal can act as a binding agent in vegan versions.

Mix flour, baking powder, and salt in a bowl.

In a separate bowl, combine water, milk, and eggs.

Whisk the wet ingredients until smooth.

Gradually add the wet mixture to the dry ingredients, stirring until combined.

Let the batter rest for 10 minutes.

Heat a non-stick skillet over medium heat and melt butter.

Pour a ladleful of batter into the skillet, spreading it into a circle.

Cook until bubbles form on the surface, about 2-3 minutes.

Flip the pancake and cook for another 2-3 minutes until golden brown.

Repeat with remaining batter, adding more butter as needed.

Serve warm, optionally with honey or syrup.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens