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- Makes 10 pancakes
- Serving size: 2 pancakes
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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!
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
- 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.
- 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.
- 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.
- 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.
Nutritional Information:
Per serving (2 pancakes): 204 calories, 40 g carbohydrates, 6.6 g protein, 3.2 g total fat, 0.4 g saturated fat, 0 g cholesterol, 314 mg sodium, 5.6 g fiber, 8.4 g sugar
Note: Nutritional information is provided as an estimate only.
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Comments (6)
(5 from 3 votes)Looks great, cant wait to try it. The chocolate sauce makes me have to try it.
Awesome!! Chocolate banana sauce is so tasty. When the batter is thin the pancakes lightness is amazing.
What flour to used to make them gluten free?
could you use almond flour to make them high protein and gluten free?
Did you use the almond flour?
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.