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Recipe: Teff Pancakes PDF Print E-mail

Teff Pancakes

INGREDIENTS

• ½ cup teff flour
• ½ cup white wheat flour (or whole wheat pastry flour)
• ¼ cup rye flour
• ¼ cup buckwheat flour
• ¼ cup brown rice flour
• 1/8 cup corn meal
• 1/8 cup almond flour
• 1/8 cup coconut flour
• 2 tsp. baking powder
• 1 tsp. baking soda
• ½ tsp. salt
• 3 large eggs
• 2 or more cups liquid: 1 cup soymilk, ½ cup kombucha, ½ cup kefir (or your favorite combination of yogurt, buttermilk, almond milk, coconut milk, apple cider, etc.)
• 4 Tbs. melted coconut oil or butter

DIRECTIONS

Mix dry ingredients thoroughly in a large mixing bowl.
Create a well in the center of the dry ingredients and add the eggs, beating them in the well.
Add the liquids to the eggs and mix.
As you go some of the flour mixture will be incorporated.
This is okay. Pour the melted oil over the liquid and egg mixture and combine.
Finally, combine all ingredients. You want a thick and creamy but runny texture.
If needed, add some more liquid of your choice. Heat a griddle or cast iron skillet over a medium flame.
Add some oil or butter. Scoop about ½ cup onto your heated pan (it should spread to a good sized pancake—if not the batter is too thick and needs more liquid).
Cook on one side until the surface begins to bubble. Flip and cook until light brown.
Serve with maple syrup and fruit of your choice. Alternatively, we sometimes add grated apple or blueberries to the batter.