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!
- 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
- 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. If the batter seems too thick, add a bit more milk. It should be fairly liquid but not runny.
- Drop the batter by ¼ cupfuls onto a lightly greased or non-stick skillet over medium heat.
- Flip when the edges are cooked (about 3-4 minutes). Cook for just another minute until set.