Description
These Vegan Moroccan Semolina Pancakes with Sweet Plantains offer a delightful and unique twist on traditional pancakes. Made with fine semolina and a blend of natural sweeteners, this recipe features fluffy, lightly spiced pancakes paired with caramelized plantains baked to perfection. The combination of nutmeg-spiced roasted plantains and maple syrup adds a rich, sweet, and aromatic flavor, making this dish a perfect vegan breakfast or brunch choice with North African flair.
Ingredients
Scale
Pancake Batter
- 400 g Fine Semolina
- 2 tbsp Plain Flour (can substitute with whole wheat flour)
- 2 tbsp Caster Sugar (coconut sugar or maple syrup can be used)
- 2 tsp Dried Fast Acting Yeast (active dry yeast can be used after proofing)
- 2 tsp Baking Powder (can use baking soda with vinegar)
- ¼ tsp Salt
- 750 ml Lukewarm Water
Roasted Sweet Plantains
- 2 Plantains (ripe bananas can be substituted)
- 1.5 tbsp Olive Oil (coconut oil is a good alternative)
- 2 tsp Ground Nutmeg (ground cinnamon can be used for a different flavor)
- 3 tbsp Maple Syrup (agave syrup can be used for non-vegan options)
Instructions
- Prepare the batter: Blend the fine semolina, plain flour, caster sugar, yeast, baking powder, salt, and lukewarm water together for about 30 seconds until completely smooth. Then, cover the mixture and let it rise in a warm place for 45 minutes until it has doubled in size and become frothy.
- Roast the plantains: Preheat your oven to 160°C (350°F). Cube the plantains and place them in a bowl; drizzle with olive oil, sprinkle with ground nutmeg and a pinch of salt, and toss to coat evenly. Spread the plantains on a baking tray and bake for 20 minutes, turning halfway to ensure even roasting. After that, add the maple syrup over the plantains and bake for an additional 6 minutes until caramelized and golden.
- Cook the pancakes: Heat a non-stick frying pan over medium heat. Lightly oil the pan with a small amount of olive or coconut oil to prevent sticking. Ladle some of the batter into the pan for each pancake. Cook for about 2 minutes until bubbles form on the surface, then optionally flip the pancakes and cook for another minute until they are golden brown on both sides. Repeat this process with the remaining batter.
- Serve: Stack the fluffy semolina pancakes on a plate, top generously with the warm, roasted plantains, and drizzle extra maple syrup on top for added sweetness and flavor.
Notes
- You can substitute plain flour with whole wheat flour for added fiber.
- For a different flavor, replace ground nutmeg with ground cinnamon.
- If you prefer, substitute plantains with ripe bananas, which also caramelize well.
- Use coconut oil instead of olive oil for a tropical aroma.
- Active dry yeast can be used instead of fast-acting yeast if you proof it beforehand.
- Maple syrup enhances the sweetness, but agave syrup is a suitable vegan alternative.
