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Chebab (Arabian Pancakes)

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Total time: 1 hour 30 minutes

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Serves 6

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5.0 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.


1 cup - All-purpose flour

1 cup - Oats, quick-cooking

1 tsp - Yeast

1 cup - Soy milk, lukewarm

8 tb - Date syrup

2 pcs - Eggs

¼ tsp - Saffron

½ tsp - Cardamom powder

3 tbsp - Butter, unsalted

¼ tsp - Salt

1 ¼ cup - Water


Measuring cups and spoons, Blender, Drinking glass.


1. Combine flour, salt, yeast, cardamom powder, saffron in a mixing bowl and make a hole in the middle. Pour the lukewarm soy milk and 2 tbsp of date syrup in the hole and stir the mixture. Whisk the eggs, add them to the mixture, and stir.

2. Add water to make a mixture and turn them as pancake batter, cover and keep aside in a warm place.

3. Let the batter sit for an hour.

4. Heat a large non-stick skillet pan over medium-low heat and lightly grease with butter.

5. Once the skillet is hot, pour 1/4 cup of batter and cook in medium flame on both sides until they turn golden brown. Repeat with the remaining batter.

6. Serve hot with the remaining date syrup.


1 serving = 3 pieces pancake and 1 tablespoon syrup

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Energy (kcal)


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Carbs (g)


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Proteins (g)


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Fats (g)


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Fibre (g)


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