Start your day with these great-tasting and heart-healthy pancakes made with teff flour! Native to Ethiopia and the surrounding African region, teff flour is made from small grains that look like poppy seeds, and has a mild nutty flavor. Packed with protein, fiber, calcium, iron, minerals and vitamins, teff is very good for you.
Teff Pancakes [Vegan, Gluten-Free]
- 1/2 cup unsweetened applesauce + 1 tablespoon ground chia seeds
- 1 cup almond milk + 2 tablespoons apple cider vinegar
- 1 tablespoon vegetable or canola oil
- 1 1/4 cups white teff flour
- 1 tablespoon granulated sugar (date, cane or maple sugar)
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon powdered cinnamon (option)
- In a small bowl, mix the applesauce with the ground chia and let this sit for 5-7 minutes to thicken.
- Add the apple cider to the cup of almond milk and let this sit for 5-7 minutes to make non-dairy buttermilk.
- In a large bowl, mix the dry ingredients together with a wooden spoon.
- Pour the almond milk and applesauce into the bowl with the dry ingredients. Add the oil and hand whisk to combine. If need be, add 1 or 2 tablespoons of extra almond milk.
- On medium-high, heat a skillet lightly greased with vegetable based butter. Reduce heat to medium or medium-low.
- Drop the batter in the hot skillet 1/4 cup at a time, lightly spreading the batter with the back of a spoon to form a 1/4 inch thick pancake. It doesn’t have to be perfectly round. Fry for 2-3 minutes – until you see some air holes at surface and the edges turn golden. Flip over with a stainless steel spatula and fry the other side for one minute, or so.
- Serve immediately with maple syrup and fresh fruit.
If you are making many, fry one pancake at a time and stack them up on a dish in the oven on low heat. If you are extra fussy, you can separate each pancake with a small piece of parchment paper. Serve immediately. Store leftover batter in a container for one day in fridge.