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  • Prep-time: / Ready In:
  • Makes 10 pancakes

These breakfast pancakes, called baghrir in Morocco, are similar to crepes, with a light, spongy texture. They’re traditionally topped with honey and butter, but are delicious with fresh fruit and a hearty drizzle of homemade chocolatey banana sauce. Spread the scrumptious batter very thin on your skillet to create the delicate mouthfeel these pancakes are known for. Feel free to enjoy them with a knife and fork, or roll up your toppings for a sweet taquito-style snack!

Sweet Moroccan Pancakes with Chocolate Banana Sauce and fresh fruit on a colorful plate and red tablecloth

Ingredients

  • ½ teaspoon active dry yeast
  • 2 tablespoons + ½ teaspoon date paste
  • 2 bananas, peeled and cut into large pieces
  • 1½ cups unsweetened, unflavored almond milk
  • ¼ cup + 1 tablespoon unsweetened cocoa powder
  • ⅛ teaspoon pure vanilla extract
  • ¾ cup whole wheat flour
  • ¾ cup oat flour
  • 1 teaspoon regular or sodium-free baking powder
  • ½ teaspoon sea salt

Instructions

  1. In a large bowl combine 1 cup warm water (105°F to 115°F), the yeast, and ½ teaspoon of the date paste. Cover bowl with a cloth; let stand about 10 minutes or until mixture is frothy.
  2. For Banana-Chocolate Sauce, in a blender combine bananas, ¾ cup almond milk, the remaining 2 tablespoons date paste, the cocoa powder, and vanilla extract. Cover and blend until smooth.
  3. In another bowl stir together whole wheat and oat flours, baking powder, and salt. Uncover yeast mixture; stir in the remaining ¾ cup almond milk and ½ cup water. Add flour mixture; whisk until smooth. Cover; let stand in a warm place 20 minutes.
  4. Preheat a nonstick skillet or crepe pan over medium-low about 3 minutes or until a drop of water dances when it hits the pan. Pour ⅓ cup of the batter in center of pan; use a crepe spreader or offset spatula to spread the batter into a 5-inch round. Cook 2 to 3 minutes or until underside is lightly browned. Use a thin spatula to turn pancake; cook 2 to 3 minutes more or until golden. Place pancake on a baking sheet; cover with a cloth. Keep warm in a 200°F oven while making remaining pancakes. Serve warm with a drizzle of Banana-Chocolate Sauce.

Comments (5)

(5 from 1 votes)
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Gail2 months ago
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Awesome!! Chocolate banana sauce is so tasty. When the batter is thin the pancakes lightness is amazing.

Gigi Van Dame5 months ago
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What flour to used to make them gluten free?

nancy retchin5 months ago
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could you use almond flour to make them high protein and gluten free?

lisa5 months ago
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Did you use the almond flour?

Lynn Rooks6 months ago
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Cant wait to try these. Am currently doing a 3 generational pancake breakfast with my own children and grandkids. Next week’s pancakes, we will try these out, with great-grandmother who loves fruit and chocolate . Thanks for the recipe, very much like FOK and whole foods. Would like to get get everyone started one breakfast at a time.

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit darshanaskitchen.com for more.

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