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Vegan Atayef (Middle Eastern Pancakes)


A traditional Ramadan dessert made with a plant based twist. These vegan Atayef (Arab pancakes) are made with a dairy-free Ashta & cheese filling. Atayef (or Qatayef) are known as the Middle Eastern stuffed pancakes. Drenched in a sweet simple syrup (called Atter). They’re a heavenly Arabic dessert enjoyed with different fillings across the regions.

Vegan Atayef (Qatayef) - Middle Eastern Pancakes - Arabic Ramadan Desserts
Atayef – Middle Eastern Pancakes

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Vegan Atayef (Middle Eastern Pancakes)

Recipe by Waseem HijaziCourse: Desserts, RamadanCuisine: Arabic, Middle EasternDifficulty: Intermediate
Servings

20

Atayef
Prep time

15

minutes
Cooking time

45

minutes
Total time

1

hour 

A dreamy dairy-free version of the popular Ramadan dessert: Qatayef. Try these vegan Middle Eastern stuffed pancakes.

Ingredients

  • For the Atayef Batter
  • 2 cups (240g) all purpose flour

  • 2 1/2 tbsp sugar

  • 2 1/2 tsp baking powder

  • 2 cups (475ml) water, room temperature

  • For the Simple Syrup (Atter)
  • 2 cups sugar

  • 1 cup water

  • 1 tsp lemon juice, freshly squeezed at the end

  • 1/2 tsp rose water / orange blossom water

  • For the Vegan Ashta (Cream Filling)
  • 2 cups plant milk

  • 4 tbsp cornstarch

  • 300g soft tofu

  • 5 tbsp sugar

  • 3 tbsp rose water

  • To Assemble & Fry
  • 2 cups vegan ashta

  • 1 cup vegan mozzarella

  • Oil spray

  • 1/2 cup crushed pistachios

  • Rose petals

Directions

  • Start with the Atter (Simple Syrup)
  • In a medium saucepan over medium heat, whisk together the sugar and water until dissolved.
  • Bring it to a boil while whisking continuously. Turn the heat to low. Continue cooking for 20 minutes, as you continue whisking frequently.
  • Remove from heat. Add the lemon juice and rose water. Whisk again, then empty into a large bowl to cool down completely before using – at room temperature.
  • Prepare the vegan Ashta (Cream Filling)
  • Make the milk & cornstarch slurry in a bowl. Gradually add the cornstarch while whisking to avoid clumping.
  • In a medium saucepan over medium heat, combine the milk slurry, tofu, and sugar.
  • Break down the tofu using a whisk. Continue whisking and breaking until it starts boiling – 5 to 7 minutes. Do not use a blender*.
  • Once it starts bubbling, turn the heat down to medium-low, and continue whisking until thickened – 20 to 30 minutes.
  • During the last 5 minutes, add in the rose water and whisk again to combine.
  • Empty the mixture into a large bowl. Allow to cool down completely.
  • Empty the mixture into a large bowl. Allow to cool down completely.
  • Make the Atayef (Pancakes)
  • Mix together the dry ingredients in a large bowl.
  • Add in the water and whisk to combine. Should be runny and smooth.
  • Cover with a kitchen towel to rest for 15 minutes.
  • Scoop out the batter with a ladle, quarter-full. Drop it into a non-stick pan over medium-high heat. Spread out with the back of the ladle into an even circle.
  • Cook only on one side, until bubbles are formed and no longer shiny – 2 to 3 minutes.
  • Remove from the pan. Cover under a clean kitchen towel while working on the rest of the pancakes.
  • Assembling & Frying
  • Mix together the vegan ashta and vegan mozzarella in a bowl.
  • Place 1 heaping tablespoon of the ashta mozzarella filling to the centre. Fold over and pinch the ends to seal off the pancakes.
  • Cover both sides in oil spray. Place in an air fryer basket. Air fry at 375 F for 8 minutes, flipping halfway.
  • As they’re hot, drop into a bowl of cooled simple syrup. Drench for a minute and remove.
  • Garnish with pistachios and rose petals. Serve immediately.
  • You can save the additional Atayef after filling. Freeze in a ziplock bag before air-frying. Air fry later for an additional 2 to 3 minutes, until cooked.
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very nice
very nice

nice looks nice