Moroccan Beghrir with Orange and Almonds
Vegan Moroccan semolina pancakes with a tender interior, characteristic honeycomb surface, fresh orange, toasted almonds, and pure maple syrup.
- almonds
- beghrir
- breakfast
- moderate
- Moroccan
- orange
- pancakes
- plant-based
- semolina
- Vegan
Shopping options
Most used first · Blue: used in recipe. Gray: left over. Check products to include them.
Large Navel Orange
Navel orange · 1 Each
Estimated price
100%
Details
Bob's Red Mill® Semolina Flour
Fine semolina flour · 1.5 Cup
Estimated price
31%
Details
Maple Grove Farms® 100% Pure Maple Syrup
Pure maple syrup · 0.33 Cup
Sale · Estimated price
21%
Details
Fisher Chef's Naturals Natural Sliced Almonds
Sliced almonds · 0.33 Cup
Sale · Estimated price
13%
Details
Kroger® Baking Powder
Baking powder · 2 Teaspoon
Estimated price
4%
Details
Fleischmann's® Active Dry Yeast
Active dry yeast · 1 Teaspoon
Sale · Estimated price
3%
Details
Gold Medal™ All Purpose Flour
All-purpose flour · 0.25 Cup
Estimated price
1%
Details
Selina Naturally Celtic Sea Salt Fine Ground Bagged
Fine sea salt · 0.5 Teaspoon
Estimated price
1%
Details
Smart Way™ Granulated Sugar
Granulated sugar · 1 Teaspoon
Estimated price
0%
Details
Tap water
Warm water, 105–110°F · 2 Cup
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
1 common item not selected — staples start unchecked; select them above to include them.
Cook this recipe
- Water-2 cups
- Fine semolina flour-1 1/2 cups
- Sliced almonds-1/3 cup
- Pure maple syrup-1/3 cup
- All-purpose flour-1/4 cup
- Baking powder-2 teaspoons
- Active dry yeast-1 teaspoon
- Navel orange-1 each
- Granulated sugar-1 teaspoon
- Fine sea salt-1/2 teaspoon
Finely grate 1 teaspoon orange zest. Cut away the remaining peel and white pith, then cut the orange into segments over a small bowl to catch the juice.
Pour the warm water into the blender. Add the sugar and yeast, stir briefly, and let stand for 5 minutes, until the yeast looks creamy and lightly foamy.
Use water within 105–110°F; excessively hot water can damage the yeast and should not be enclosed in the blender jar.
Add the orange zest, semolina flour, all-purpose flour, baking powder, and salt. Blend on high for 60 seconds until smooth and aerated. Loosely cover the blender and let the batter rest for 10 minutes; it should become foamy and pour like thin pancake batter.
While the batter rests, place the almonds in the dry skillet over medium heat. Toast for 2–3 minutes, stirring frequently, until lightly golden and fragrant. Transfer them to a plate, then let the skillet cool off the heat for 1 minute.
Set the skillet over medium-low heat and do not grease it. Pour two separate 1/4-cup portions of batter into the skillet, leaving space between them and allowing each to spread naturally into a 4–5-inch pancake; do not swirl the skillet. Cook for 75–90 seconds on one side only, until many open bubbles cover each surface, the tops are dry, and the undersides are lightly golden. Transfer the pancakes honeycomb-side up. Repeat with the remaining batter to make about 12 pancakes, adjusting the heat as needed. Do not stack the hot pancakes tightly.
Keep the skillet handle turned inward and use a flexible spatula when transferring the hot pancakes.
Divide the warm beghrir among four plates. Top with the orange segments and toasted almonds, then drizzle evenly with the maple syrup and any collected orange juice.
Almonds are a tree-nut allergen; clearly inform anyone being served.
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