Sweet Moroccan Pancakes
This recipe is from my new book Forks Over Knives FLAVOR! Delicious Whole-Food, Plant-Based Recipes to Cook Every Day.
These Moroccan breakfast pancakes, called baghrir, are similar to crepes, with a light, slightly spongy texture. They are traditionally served with honey and butter, but I serve them with fresh fruits and sauces, as you would a French crepe. In this recipe, I give you the choice of two toppings: Maple Orange Sauce with fresh berries, and Banana Chocolate Sauce with sliced bananas.
Alternatively, you can dress the pancakes with whatever nut butter or jam you have, and whatever fruits are in season. The pancakes keep well in the refrigerator, so you can make a batch in advance and heat them as you like. You can make only one at a time in a sauté pan, so if you want to make them more quickly, use a large nonstick griddle or two pans.
Makes about 10 5-inch pancakes
Ready in 1 hour
NOTE: *For Date Paste, please use this recipe.
Sweet Moroccan Pancakes
Print recipeIngredients
- 1/2 teaspoon active dry yeast
- 1/2 teaspoon Date Paste*
- 3/4 cup whole-wheat flour
- 3/4 cup oat flour
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 3/4 cup unsweetened, unflavored plant milk
Directions
| 1. | Put 1 cup warm water in a large bowl. Add the yeast and date paste, and do not stir. Cover and set aside in a warm place for about 10 minutes, until frothy. |
| 2. | In a separate large bowl, combine the whole-wheat flour, oat flour, baking powder, and salt and set aside. |
| 3. | Uncover the bowl containing the yeast. Add the milk and 1⁄2 cup water and stir to combine. Add the dry ingredients and mix with a whisk until smooth. Cover the bowl with the cloth and return the bowl to the warm place for 20 minutes. |
| 4. | Preheat a nonstick sauté pan over medium-low heat for 3 minutes, or until a drop of water dances when it hits the pan. Pour 1⁄3 cup of the batter in the center of the pan and use a crepe spreader or an offset spatula to spread the batter into a thin 5-inch round. Cook for 2 to 3 minutes, until the undersides are lightly browned. Use a thin spatula to turn the pancakes and cook for 2 to 3 minutes, until golden brown on the second side. Place the pancakes on a baking sheet and cover with a cloth or place in a 200°F oven to keep warm while you make the remaining pancakes. |
| 5. | Serve warm with one of the following two toppings. |
Note
STORAGE: Refrigerate in a covered container for up to 1 week.
Choice of two toppings
Maple Orange Sauce (recipe follows)
1 cup fresh blueberries
1 cup strawberries, cut into 1⁄2-inch dice (about 6 ounces)
Maple Orange Sauce
Ingredients
- 2 tablespoons raw cashews
- 2 tablespoons pure maple syrup
- 1 teaspoon orange zest
- 1 orange, peeled and seeded, cut into 1-inch pieces (about 3⁄4 cup)
Directions
| 1. | Soak the cashews in 1⁄2 cup hot water for 10 minutes. |
| 2. | Transfer the cashews and soaking water to a blender. Add the maple syrup, orange zest, and chopped orange and blend into a smooth sauce. |
Note
Makes about 11⁄2 cups.
Ready in 15 minutes.
STORAGE: Refrigerate in a covered container for up to 1 week.
Banana Chocolate Sauce (recipe follows)
Sliced bananas
Banana Chocolate Sauce
Ingredients
- 2 bananas, cut into large pieces
- 3/4 cup almond milk
- 1/4 cup plus 1 tablespoon cocoa powder
- 2 tablespoons Date Paste*
- 1/8 teaspoon pure vanilla extract
Directions
| 1. | Combine the bananas, almond milk, cocoa powder, date paste, and vanilla in a blender and blend until smooth. |
Note
STORAGE: Refrigerate in a covered container for up to 1 week.
I hope you enjoy them!
