Vegan Moroccan Baghrir, often referred to as ‘thousand-hole pancakes’, is a delightful culinary journey into the heart of Moroccan cuisine, transformed into a vegan delight. This version ensures no compromise on taste or texture, retaining the fluffy, light, and slightly chewy characteristics that define Baghrir. It is made without any animal products, relying instead on simple ingredients such as semolina, flour, baking powder, and yeast to create its unique texture. Vegan Baghrir can be enjoyed with a variety of toppings, from traditional honey and almond mix to modern, vegan spreads, making it a versatile dish for breakfast, dessert, or a snack. This recipe offers a window into Moroccan culture, providing a vegan twist on a traditional favorite.
Vegan Moroccan Baghrir
Vegan Moroccan Baghrir, often referred to as ‘thousand-hole pancakes’, is a delightful culinary journey into the heart of Moroccan cuisine, transformed into a vegan delight.
Method
60 min prep · 15 min cook
In a large mixing bowl, whisk together semolina, flour, baking powder, salt, and instant yeast.
Gradually add warm water to the dry ingredients while continuously mixing to form a smooth batter. Let the batter rest for 30-60 minutes, or until bubbles form.
Heat a non-stick skillet over medium heat and lightly oil the surface. Pour a ladleful of batter onto the skillet, allowing it to spread into a pancake.
Cook until the surface is covered with bubbles and the edges start to lift, then remove from heat. Baghrir are only cooked on one side.
Serve warm with vegan honey and almond mix or your choice of vegan spreads.
Reviews & comments
No comments yet.