Moroccan Pancakes

These Moroccan pancakes, known as 'Baghrir', are light and fluffy with a unique texture, perfect for a high-protein breakfast. Topped with honey and nuts, they provide a delightful start to your day.

Ingredients

• semolina - 100 grams
• whole wheat flour - 50 grams
• baking powder - 1 teaspoon
• yeast - 1 teaspoon
• warm water - 300 milliliters
• Greek yogurt - 100 grams
• salt - 1/2 teaspoon
• honey - for drizzling
• chopped nuts (almonds or walnuts) - for topping

Steps

1. In a large bowl, mix semolina, whole wheat flour, baking powder, yeast, and salt together.
2. Gradually add warm water to the dry ingredients while stirring to form a smooth batter.
3. Cover the bowl with a cloth and let it rest in a warm place for about 20 minutes, until the batter is bubbly.
4. Once rested, stir in the Greek yogurt to the batter until well combined.
5. Heat a non-stick skillet over medium heat and pour a ladleful of batter onto the skillet, forming a pancake.
6. Cook for about 2-3 minutes or until bubbles form on the surface and the bottom is golden brown.
7. Flip the pancake and cook for another minute on the other side. Repeat with the remaining batter.
8. Serve the pancakes warm, drizzled with honey and topped with chopped nuts.

Nutrition

• Calories: 320
• Protein: 15 g
• Carbs: 50 g
• Fiber: 5 g
• Sugar: 10 g
• Sodium: 180 mg
• Cholesterol: 10 mg
• Total Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Water: 0.3 L

Health Benefits

• High in protein from Greek yogurt, promoting muscle repair and growth.
• Contains whole grains that provide fiber for digestive health.

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