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Beghrir Sans Gluten | North African Honeycomb Pancakes {GLUTEN - FREE}

بِسْــــــــــــــــــــــمِ اﷲِارَّحْمَنِ ارَّحِيم
السلام عليكم و رحمة الله و بركاته

Beghrir are traditional honeycomb pancakes with thousand holes made in North Africa. Beghrir are traditional made with semolina flour, but as I've mentioned before on the advice of my husband's doctors we've trying to reduce our consumation of wheat. But that's good no? The experts have been telling us for decade or two now, that processed white flour isn't good for us.

 I used my express version of Beghrir and played around a few ingredients I had in my pantry until I got these light and fluffy pancakes with many desirable little holes that absorb the honey and butter. These are little denser then the regular kind, you'll get larger and fewer holes. I gave some to my Algerian neighbours who actually liked them. They're a nice suhour or breakfast for non -GF as well! Give'em a try!

beghrir - sans gluten 

Algerian gluten free honeycomb pancakes
active prep time: 5 -10 mins | inactive prep time: 20 mins| cook time: 20 mins 
12 pancakes

  • 250g -1 cup semoule de maïs (cornmeal, polenta)
  • 250g -1 cup rice flour
  • ½ cup maizena (corn stratch, cornflour, maize starch)
  • ½ TBS instant yeast
  • 1 package (10g - 2tsp) baking powder
  • pinch of baking soda
  • 2 tsp orange blossom water 
  • generous 1 tsp halal vanilla flavouring
  • 250mL -1 cup milk
  • 250mL -1 cup warm water
  • pinch of salt
  • 1-2 TBS sugar (optional)

  • butter
  • honey

    COMBINE the  semoule de maïs, rice flour, maizena, yeast and salt in a large bowl and mix to combine.
    WARM the milk and water slightly to help activate the yeast. 

    PLACE  all of the Beghrir ingredients in a blender as shown in the regular Beghrir recipe. Blend until you have a smooth batter, not too  thin. More like an American pancake batter.
    POUR into a large bowl, then cover with a cloth and let rest is a warm place for 20  minutes. Since we've used semoule de maïs (cornmeal) here it's a heavier grain so it needs to rest longer.

    COOK the Beghrir place a flat tadjine, cast iron skillet or heavy frying pan on the stove, on the lowest possible heat. 

    LADLE about fourth of a cup into the pan. Cook for several minutes, until the bubbles have formed on the surface of the pancakes and the bottoms have begun to turn golden. Don't flip them over, remember Beghrir is only cooked on one side. Be patient and watch the magic of the bubbles appearing. 

    ONCE the Beghrir have cooked fully, place them a clean kitchen towel or paper. Don't stack them or they'll stick together.
    REPEAT with the remaining batter until you have cooked off all the Beghrir.
    SERVE with a drizzle honey and pat of butter. Optionally, jam or Nutella are nice too! :)

    If you can't find rice flour, then you can easily make it at home by following these easy steps or subsitute oat or sorghoum flour.
    And you can subsitute the cow milk for almond or coconut milk easily.

    Much like my Beghrir Choco chocolate version of the traditional Beghrir, you can add cocoa to the batter and have an interesting new twist. 

    Make Ahead
    This recipe can easily be made ahead or doubled for later. You just need to wrap them well with plastic wrap. If you're going to serve them at suhour, you can leave them out on the countertop or fridge. If you'll use it later, freeze. Thaw out on the countertop then heat right before serving.

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    1 comment:

    1. Tip: only use FINE cornmeal! A medium or coarse grind will be heavy and gritty.


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