Sweet Moroccan Pancakes with Chocolate Banana Sauce
Plant-based | Naturally sweetened | Unique texture | Weekend treat
These Moroccan pancakes (called baghrir) are light, spongy crepes with a delicate texture. Traditionally topped with honey and butter, but here they’re served with a rich chocolate-banana sauce made from whole foods.
Ingredients
Section titled “Ingredients”Pancakes
Section titled “Pancakes”| Ingredient | Amount | Notes |
|---|---|---|
| Active dry yeast | ½ tsp | |
| Date paste | 2 tbsp + ½ tsp | Or blend soaked dates |
| Whole wheat flour | ¾ cup | |
| Oat flour | ¾ cup | Or grind oats |
| Baking powder | 1 tsp | |
| Sea salt | ½ tsp | |
| Warm water | 1½ cups | 105-115°F for yeast |
| Unsweetened almond milk | ¾ cup | Divided |
| Avocado oil | 1 tbsp | Optional, for cooking |
Chocolate Banana Sauce
Section titled “Chocolate Banana Sauce”| Ingredient | Amount | Notes |
|---|---|---|
| Bananas | 2 medium | Peeled, cut into chunks |
| Unsweetened almond milk | ¾ cup | |
| Date paste | 2 tbsp | |
| Unsweetened cocoa powder | ¼ cup + 1 tbsp | |
| Vanilla extract | ⅛ tsp |
Method
Section titled “Method”Make the Pancakes
Section titled “Make the Pancakes”-
Activate yeast: In large bowl, combine 1 cup warm water, yeast, and ½ tsp date paste. Cover with cloth; let stand 10 minutes until frothy.
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Make batter: Stir in remaining ¾ cup almond milk and ½ cup water. In separate bowl, mix whole wheat flour, oat flour, baking powder, and salt. Add flour mixture to yeast mixture; whisk until smooth. Cover; let stand in warm place 20 minutes.
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Cook pancakes: Preheat nonstick skillet over medium-low 3 minutes. Pour ⅓ cup batter in center; spread into 5-inch round using crepe spreader or spatula. Cook 2-3 minutes until underside is lightly browned. Flip; cook 2-3 minutes more until golden. Keep warm in 200°F oven while making remaining pancakes.
Make the Sauce
Section titled “Make the Sauce”-
Blend sauce: In blender, combine bananas, ¾ cup almond milk, date paste, cocoa powder, and vanilla. Blend until smooth.
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Serve: Drizzle warm pancakes with chocolate banana sauce.
Batter consistency: Should be thin and pourable—spread easily in pan
Spreading: Use back of spoon or crepe spreader to make thin, even rounds
Cooking temperature: Medium-low is key—too hot and they’ll burn before cooking through
Keep warm: Stack pancakes on baking sheet in low oven while cooking the rest
Variations
Section titled “Variations”Toppings: Fresh berries, chopped nuts, or coconut flakes
Roll-ups: Spread with sauce, roll like a taquito, drizzle with more sauce
Gluten-free: Use all oat flour or buckwheat flour
Less sweet: Reduce date paste in sauce to 1 tbsp
Storage
Section titled “Storage”- Batter: Can be made ahead, refrigerate up to 24 hours
- Cooked pancakes: Refrigerate 3 days, freeze up to 1 month
- Sauce: Best fresh, but keeps 2 days refrigerated
- Reheat: Warm pancakes in skillet or toaster
Nutrition (per 2 pancakes with sauce)
Section titled “Nutrition (per 2 pancakes with sauce)”- Calories: ~204
- Protein: 7g
- Carbs: 40g
- Fiber: 6g
- Fat: 3g
Adapted from: Forks Over Knives
Prep: 30 min | Cook: 30 min | Serves: 5 (10 pancakes)