Vegan Moroccan Semolina Pancakes with Sweet Plantains

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Why Make This Recipe

Vegan Moroccan Semolina Pancakes with Sweet Plantains offer a delightful twist on traditional pancakes. They are not just delicious but also packed with flavors that transport you to the vibrant streets of Morocco. Made with fine semolina, these pancakes have a unique texture that is both fluffy and slightly chewy. The addition of sweet plantains gives them an irresistible sweetness, making them perfect for breakfast, brunch, or even dessert.

Not only are these pancakes vegan-friendly, but they are also easy to make, especially if you want to impress guests or family. The ingredients are straightforward and often found in your pantry. Plus, they are a great way to introduce new flavors and textures to your meals. You can enjoy them with maple syrup, fresh fruits, or a sprinkle of nuts.

This recipe is not just about the ingredients; it’s about the experience of making something unique and tasty. Whether you’re a seasoned cook or a kitchen novice, making Vegan Moroccan Semolina Pancakes is a fun and rewarding endeavor.

How to Make Vegan Moroccan Semolina Pancakes with Sweet Plantains

Follow this easy step-by-step guide to create your own Vegan Moroccan Semolina Pancakes with Sweet Plantains.

Ingredients:

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
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)

Directions:

Preparation

Prepare the Plantains: Start by peeling the plantains and slicing them into thin rounds or diagonal pieces. Set them aside.
Mix Dry Ingredients: In a large mixing bowl, combine the fine semolina, plain flour, caster sugar, dried yeast, baking powder, and salt. Mix these dry ingredients well to ensure even distribution.
Add Water: Gradually pour in the lukewarm water, stirring constantly to avoid lumps. The batter should be smooth and thick but pourable.
Incorporate the Flavors: Now, stir in the olive oil and ground nutmeg. You can substitute nutmeg with ground cinnamon if you prefer a different taste. This is a great way to infuse warmth into the batter.
Prepare the Plantains: In a non-stick skillet, heat a little olive oil over medium heat. Add the sliced plantains in a single layer, cooking until golden brown on both sides. This should take about 3-4 minutes per side. Once cooked, remove from the pan and set aside.
Rest the Batter: Cover the batter and let it rest for about 30 minutes. This allows the yeast to activate and will help give your pancakes a lovely rise.
Cook the Pancakes: After resting, preheat a non-stick skillet or griddle over medium heat. Add a little olive oil to grease the surface. Pour a ladleful of batter onto the skillet and gently flatten it. Dots the surface with cooked plantain slices.
Flip and Finish Cooking: Cook for about 3-4 minutes or until small bubbles form on the surface. Flip the pancake carefully using a spatula and cook for another 2-3 minutes on the other side until both sides are golden brown. Repeat with the remaining batter.

How to Serve Vegan Moroccan Semolina Pancakes with Sweet Plantains

These pancakes are best served warm. You can stack them on a plate and drizzle with maple syrup for extra sweetness. Add fresh fruits like berries or banana slices on top for a colorful presentation. For an added crunch, sprinkle some nuts or seeds.

These pancakes can also be served with a dollop of coconut yogurt or a generous helping of piped whipped coconut cream for a decadent touch. Feel free to enjoy them as a savory dish by topping with avocado or a sprinkle of tahini.

How to Store Vegan Moroccan Semolina Pancakes

If you happen to have leftover pancakes, don’t worry! You can store them for later. Allow the pancakes to cool completely, then stack them with a small piece of parchment paper between each pancake to prevent sticking. Place them in an airtight container and store them in the refrigerator for up to 3 days.

To reheat, simply pop them in the microwave for about 30 seconds or warm them on a skillet until heated through. For longer storage, you can freeze them. Place the stacked pancakes in a freezer-safe bag and store them for up to 2 months. Reheat directly from frozen, adding a minute or two to the reheating time.

Tips to Make Vegan Moroccan Semolina Pancakes

Activation of Yeast: If using active dry yeast instead of dried fast-acting yeast, make sure to proof it. Mix the yeast with a bit of lukewarm water and sugar, let it bubble before mixing it into the rest of the ingredients.
Thickness of Batter: If the batter seems too thick, add a little more lukewarm water until you achieve a consistency that is thick yet pourable.
Cooking Temperature: Make sure to cook the pancakes on medium heat. Cooking them too quickly over high heat may result in burnt outsides and raw insides.
Plantain Ripeness: Use ripe plantains for optimal sweetness. They should be yellow with some brown spots for the sweetest flavor.
Nut Alternatives: If you’re allergic to nuts, feel free to omit them or use seeds instead as a garnish.

Variation

You can play around with this recipe. Consider adding spices like cardamom or ginger to the batter for an extra layer of flavor. If you love to experiment, try adding finely chopped nuts or seeds directly into the batter for added texture. Another variation is using different sweeteners; feel free to swap maple syrup for agave nectar or honey if not strictly vegan.

You can also replace the nutmeg with vanilla extract for a sweeter, aromatic base. Consider adding a handful of vegan chocolate chips to the batter for a delightful sweet treat. The possibilities are endless, and you can create a pancake to suit your preferences.

FAQs

1. Can I substitute semolina flour with regular all-purpose flour?
Yes, while semolina adds a unique texture that is characteristic of Moroccan pancakes, you can use all-purpose flour or whole wheat flour for a different flavor and foundation.

2. How long does it take to make these pancakes?
From preparation to cooking, it typically takes about an hour. This includes a resting time for the batter of around 30 minutes.

3. Can I make the batter ahead of time?
Absolutely! You can prepare the batter and store it in the fridge for up to 24 hours. Just give it a good mix before using it, as it may thicken slightly in the refrigerator.

4. Are these pancakes gluten-free?
If you select gluten-free semolina flour and ensure that your baking powder and substitutes are gluten-free, this recipe can be adapted to be gluten-free.

5. What can I serve with these pancakes?
These pancakes are versatile! Serve them with maple syrup, agave syrup, fresh fruit, coconut yogurt, or even a tahini drizzle for a savory twist.

With these Vegan Moroccan Semolina Pancakes with Sweet Plantains, you’re not just making a meal; you’re creating an experience filled with flavor, love, and the warmth of Moroccan cuisine. Dive into this recipe, enjoy the process, and savor the delicious results!