Description
These Vegan Moroccan Semolina Pancakes with Sweet Plantains bring a unique twist to traditional breakfast with their fluffy texture and sweet, caramelized plantain topping. Made with fine semolina and infused with warm spices like nutmeg, these pancakes are both hearty and flavorful. Roasted plantains lend a natural sweetness, balanced beautifully with a drizzle of maple syrup, making this a wholesome and satisfying vegan dish perfect for any morning.
Ingredients
Scale
Pancakes
- 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
Plantain Topping
- 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
- Preparation: Gather all ingredients and set up your workspace to begin the pancake batter and plantain preparation.
- Make the Batter: Blend the fine semolina, plain flour, caster sugar, yeast, baking powder, salt, and lukewarm water together for about 30 seconds until smooth. Transfer the mixture to a bowl and let it rise in a warm place for 45 minutes until it doubles in size and becomes frothy, activating the yeast and making the batter light.
- Roast the Plantains: Preheat your oven to 160°C (350°F). Peel and cube the plantains, then toss them in a bowl with olive oil, ground nutmeg, and a pinch of salt. Spread the plantain pieces evenly on a baking tray. Bake for 20 minutes, turning them halfway through for even roasting. After 20 minutes, drizzle with maple syrup and bake for an additional 6 minutes until the plantains are caramelized and golden.
- Cook the Pancakes: Heat a non-stick frying pan over medium heat and lightly oil it with a little olive oil. Ladle portions of the risen batter into the pan, cooking each pancake for about 2 minutes or until bubbles appear on the surface. Optionally flip the pancakes and cook for an additional minute until golden brown on both sides. Repeat with remaining batter.
- Assemble and Serve: Stack the fluffy semolina pancakes on plates and generously top with the warm roasted plantains. Finish by drizzling extra maple syrup over the top for added sweetness and serve immediately for the best taste and texture.
Notes
- Whole wheat flour can be substituted for plain flour to add a nuttier flavor and extra fiber.
- For a different spice profile, try using ground cinnamon instead of nutmeg.
- If active dry yeast is used instead of fast-acting yeast, proof it in warm water with sugar before adding it to the batter.
- Plantains can be substituted with ripe bananas if plantains are unavailable.
- Maple syrup can be replaced with agave syrup for a slightly different sweetness or for non-vegan versions, honey can be used.
- Ensure the batter is allowed to rise in a consistently warm spot for the best texture and rise.
