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Vegan Moroccan Semolina Pancakes with Sweet Plantains

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Delicious and hearty Vegan Moroccan Semolina Pancakes featuring sweet plantains for a unique breakfast experience.

Ingredients

Scale
  • 400 g Fine Semolina
  • 2 tbsp Plain Flour
  • 2 tbsp Caster Sugar
  • 2 tsp Dried Fast Acting Yeast
  • 2 tsp Baking Powder
  • ¼ tsp Salt
  • 750 ml Lukewarm Water
  • 2 Plantains
  • 1.5 tbsp Olive Oil
  • 2 tsp Ground Nutmeg
  • 3 tbsp Maple Syrup

Instructions

  1. Peel and slice the plantains into thin rounds and set aside.
  2. In a bowl, combine semolina, plain flour, caster sugar, yeast, baking powder, and salt.
  3. Gradually stir in lukewarm water until smooth and thick.
  4. Add olive oil and ground nutmeg, stirring to combine.
  5. In a skillet, heat olive oil, and cook plantain slices until golden brown, about 3-4 minutes per side.
  6. Cover the batter and let it rest for 30 minutes to activate the yeast.
  7. Preheat a skillet, grease it with oil, and pour in the pancake batter. Add plantain slices if desired.
  8. Cook for 3-4 minutes until bubbles form, then flip and cook for another 2-3 minutes until golden brown.
  9. Serve warm, topped with maple syrup and fresh fruits or nuts.

Notes

For added flavor, you can substitute ground nutmeg with cinnamon or other spices. Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

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