Teff Pancakes

Growing up I knew whenever I got pancakes for breakfast it was a special morning. After becoming a mom I now know that is very true. Although special in the sense that mom just has enough energy to make pancakes first thing in the morning. This morning I made my family Teff Pancakes.

Teff is a grass native to Ethiopia. It is naturally gluten free and the fuel for many of that countries unbelievably talented runners. Teff is a fantastic source of manganese and a good source of fibre, protein and calcium. Most importantly it tastes great! I topped these off with a berry compote, some shaved almonds and shredded coconut. Give these a try for your next brunch.



Teff Pancakes


Ingredients


Wet:

1 cup unsweetened nondairy milk

1 egg (or Chia egg)

1 tbsp coconut oil

2 tbsp coconut sugar

1 tsp vanilla extract


Dry:

1 cup Teff Flour

2 tsp baking powder

1/2 tsp cinnamon

1/4 tsp sea salt


Directions

  • in a large mixing bowl combine all dry ingredients, mix well until combined

  • in a separate bowl combine all wet ingredients and mix well until combined

  • in a large skillet, grease and heat a pan on medium

  • combine both wet and dry ingredients, mix just until combined

  • add a large spoonful of the mixture to the pan and cook until bubble appear on the top of the pancake (note: you may need to turn down the heat on your stove), when they do flip and cook on the other side for an additional minute

  • repeat until all batter is used up

©2018 Whole Health Kitchen by Jessica McQuoid RHN