Teff Flour Pancakes
Okay, if you haven’t already tried the tiny, super-grain known as teff, I urge you to do so… soon! It’s so yummy, amazingly nutritious, gluten-free, and now I have discovered that it’s fabulous for pancakes, too!
Before this recipe, I had only cooked with teff in its natural, whole grain form as a breakfast cereal, which to me is very similar in texture to cream of wheat (LOVE!). Now that I see how well the flour performs… watch out! Teff is and will remain a staple in my baking cupboard.
These pancakes are light and fluffy, with a slightly nutty taste. Other than the vanilla, I made this first batch as a test, without any added flavors or ingredients, to see how they would be. Feel free to add fruit, nuts, cinnamon… anything you like to the mix. The way these pancakes almost look like they have chocolate in them (they’re so dark and rich looking), I may try adding some cacao powder next time!
Ingredients
1½ cups teff flour
2 TBS brown rice flour
1 TBS coconut sugar or other minimally processed, granulated sweetener
1 tsp baking soda
1 tsp baking powder
pinch sea salt (optional)
1 TBS flax meal + 3 TBS water
1½ cups unsweetened plant-based milk + 1 tsp apple cider vinegar (or lemon juice)
1/2 cup applesauce
1 tsp pure vanilla extract
Method
Mix the flax meal with the water and set aside.
Add the applesauce, apple cider vinegar (or lemon juice) and vanilla to the milk, stir and set aside.
Whisk together the flours, baking soda, baking powder and salt (if using).
Add the flax mixture and the milk mixture to the dry ingredients and whisk well to combine. The batter should be fairly liquid but not runny.
Drop the batter by ¼ cupfuls* onto a lightly greased or non-stick skillet over medium heat. The batter should spread out a bit when cooking.
* I use an ice cream scoop for portioning out my pancake batter. I use it for portioning muffins and cookies too! It works great.Flip when the edges are cooked (about 3-4 minutes). Cook for just another minute until set.
Makes about 10 pancakes. Enjoy!