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Vegan Moroccan Semolina Pancakes with Sweet Plantains

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Delicious vegan pancakes made with fine semolina and sweet plantains, perfect for breakfast, brunch, or dessert.

Ingredients

Scale
  • 400 g Fine Semolina
  • 2 tbsp Plain Flour (or whole wheat flour)
  • 2 tbsp Caster Sugar (or coconut sugar/maple syrup)
  • 2 tsp Dried Fast Acting Yeast (or proofed active dry yeast)
  • 2 tsp Baking Powder (or baking soda with vinegar)
  • ¼ tsp Salt
  • 750 ml Lukewarm Water
  • 2 Plantains (or ripe bananas)
  • 1.5 tbsp Olive Oil (or coconut oil)
  • 2 tsp Ground Nutmeg (or ground cinnamon)
  • 3 tbsp Maple Syrup (or agave syrup)

Instructions

  1. Prepare the Plantains: Peel and slice the plantains into thin rounds.
  2. Mix Dry Ingredients: In a bowl, combine fine semolina, plain flour, caster sugar, dried yeast, baking powder, and salt.
  3. Add Water: Gradually add lukewarm water, stirring to avoid lumps until the batter is smooth.
  4. Incorporate the Flavors: Stir in olive oil and ground nutmeg (or cinnamon).
  5. Cook the Plantains: In a skillet, heat olive oil and cook the sliced plantains until golden brown, about 3-4 minutes per side.
  6. Rest the Batter: Cover and let the batter rest for 30 minutes.
  7. Cook the Pancakes: Preheat a skillet, add olive oil, pour a ladle of batter, and dot with cooked plantains.
  8. Flip and Finish: Cook for 3-4 minutes, flip and cook until both sides are golden brown. Repeat with remaining batter.

Notes

These pancakes are excellent served warm with maple syrup, fresh fruits, or a sprinkle of nuts. Can also be topped with coconut yogurt for added flavor.

Nutrition

Find it online: https://maymentora.com/vegan-moroccan-semolina-pancakes-sweet-plantains/