Nov 03, 2014

Basic Teff Pancakes. Vegan and oil-free!

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!

I have yet to see teff at my health food stores. I used to order it from VitaCost, but recently found it for a much better price on Amazon. So I added it to my Amazon store here… I make an infinitesimally small commission on these purchases through my A-Store. But, hey, since I have no advertising on my blog, every little bit helps! 😉

Ingredients:

  • 1½ cups teff flour
  • 2 TBS brown rice flour
  • 1 TBS coconut sugar or other minimally processed, granulated sweetener
  • 1 tsp baking soda
  • ½ tsp baking powder
  • pinch sea salt (optional)
  • 1 TBS flax meal + 3 TBS water
  • 1-1½ cups unsweetened plant-based milk + 1 tsp apple cider vinegar (or lemon juice)
  • ¼ cup applesauce
  • 1 tsp pure vanilla extract

Directions:

  1. Mix the flax meal with the water and set aside.
  2. Add the applesauce, apple cider vinegar (or lemon juice) and vanilla to the milk, stir and set aside.
  3. Whisk together the flours, baking soda, baking powder and salt (if using).
  4. Add the flax mixture and the milk mixture to the dry ingredients and whisk well to combine. If the batter seems too thick, add a bit more milk. It should be fairly liquid but not runny.
  5. Drop the batter by ¼ cupfuls onto a lightly greased or non-stick skillet over medium heat.
  6. Flip when the edges are cooked (about 3-4 minutes). Cook for just another minute until set.
Makes about 10 pancakes. Enjoy!

Healthy trails,

15 responses to “Basic Teff Pancakes. Vegan and oil-free!”

  1. Anonymous says:

    Thanks for another great recipe. I been using Teff for sometime it is also known as Ragi flour. You may find this article from the UKs Guardian newspaper interesting http://www.theguardian.com/global-development/2014/jan/23/quinoa-ethiopia-teff-super-grain. Roy (Edinburgh Scotland)

  2. Anonymous says:

    Can I just put the teff in my vitamix and make flour? I have a whole bag and don't like it as breakfast cereal.

  3. moonwatcher says:

    These look wonderful Helyn! I will definitely be trying them. Tiny teff has such a wonderful nutty taste–and that great nutritional profile. Luckily our co-op carries both whole teff in bulk and flour from Bob's Red Mill.

  4. Helyn says:

    You're welcome, Roy! Thanks for your feedback from across the pond! 🙂

  5. Helyn says:

    Yes. I hope you have a dry blade pitcher. Otherwise, you can probably still do it. Just make sure you don't over-blend.

  6. Helyn says:

    Thanks, Maria! Enjoy!!

  7. Forerunner says:

    Good Day. I was hoping to find a substitute for maple syrup or did I miss it in the recipe? I miss pancakes and want to try the teff. I followed Dr. Fuhrman's diet for diabetics for 2 months. It worked great but just couldn't stay with it mostly because of the want for cheeses. Thank you for your recipes. +FRA

  8. Helyn says:

    Hi there… you can always use some fresh fruit instead of syrup. Get some sweet blueberries or anything else you like and put them in a blender or food processor until pureed. Hope this helps! I understand about the cheese… 🙁 it's a tough one to give up sometimes. Have you tried any nut-based vegan cheeses? I have a couple of recipes on here.

  9. We made these on Saturday and enjoyed them alright, but they were quite dry. The ones that were left over the next day were really dry and difficult to eat. I wonder if the recipe might be better with one cup of applesauce or pumpkin purée.

  10. Helyn says:

    Julie, I think applesauce is a great idea! Funny, I made them for a second time over the weekend and found the same thing. I will experiment and update the recipe when I find something that moistens them more. Let me know if you do, too, okay? Thanks for the feedback!!

  11. Helyn says:

    Hey Julie! I made these again this morning… a bit of applesauce worked well but I needed a couple more adjustments with it. I've changed the ingredients above. They are now pretty darn perfect… light and fluffy but not at all dry. I added some blueberries to the final recipe and they were really yummy! I hope you will try this revised version and let me know what you think. Thanks again for your feedback. I really appreciate it 🙂

  12. Marlene Y says:

    I really enjoyed these pancakes. I love using teff, so I hope you keep the recipes coming!!

  13. Helyn says:

    Yay! I'm glad you liked them Marlene… yes, more recipes always coming, though I have slowed down a bit with other projects in the works. xo 🙂

  14. Deb says:

    These are my favorite pancakes currently. Lovely flavor and they don’t stick to my griddle. The leftovers are sometimes dry (as mentioned above) but eating them with homemade applesauce fixes that. 😉

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