If you’re in need of a super quick and easy breakfast, these 5 ingredient teff pancakes are for you. They are fluffy yet hearty and can be made in just 15 minutes with a handful of basic ingredients. This simple recipe is gluten, dairy, sugar, and egg free. It can easily be nut free as well if you substitute the almond milk with coconut milk or oat milk.
Teff flour is packed with nutrients including iron, fiber, and protein as well as amino acids, vitamin C, and calcium. Needless to say, these homemade teff pancakes are a great, healthy way to start the day. They even make a sweet, nutritious midday snack. Serve them topped with a pat of butter and a drizzle of maple syrup or with a dollop of whipped cream and your favorite berries.
Looking for more pancake recipes? Check out these rice flour pancakes, buckwheat pancakes and oat flour pancakes!
This post contains affiliate links. Affiliate links support Zest For Baking at no additional cost to you. I receive a commission if you choose to make a purchase through these links.
Table of contents
Why this recipe is the best!
This pancake recipe is one of my favorites because of its simplicity. It’s made with only 5 ingredients that I usually have on hand and it comes together very quickly. The recipe makes 8 fluffy pancakes but can be doubled for more. You can keep them warm in the oven until you are ready to serve them. Just overlap the pancakes on a cookie sheet and cover them with foil before placing them in the oven at 200°F. Here are a few more things to love about this teff pancake recipe:
- It can be made from start to finish in just 15 minutes
- It’s quick and easy - no rest time required!
- You can make the batter in advance and store it in the refrigerator for up to 2 days
- It’s gluten free, dairy free, egg free, xanthan gum free and sugar free as written with a nut free option
- You can double the recipe for a larger batch
- They store well in the freezer
- It makes for an easy and nutritious breakfast or snack
Although this 5 ingredient teff pancake recipe is pretty easy to whip up, here are a few tips to be sure they turn out perfectly.
1. Use room temperature ingredients
You should use room temperature ingredients for the best results in this recipe. This is important because warmer ingredients combine more evenly during mixing. This goes for the flour too, if you store it in the refrigerator.
2. Measure the specified ingredients by weight
For this recipe, you’ll want to measure the teff flour by weight using a digital scale. This is the most accurate way to measure ingredients and is key in any gluten free recipe.
3. Spray the griddle between each batch of batter
Be sure to spray the skillet thoroughly with cooking spray in between each batch of batter when cooking these pancakes. This will keep them from sticking to the skillet and ensure they come out perfectly round and smooth.
4. Flip the pancakes with your wrist when cooking
For the absolute best results when flipping your pancakes, use a flat spatula and slide it completely under the cooked side of the pancake. Then flip with your wrist, not your whole arm to prevent the batter from splashing with each pancake.
5. Helpful tools
Here are a few tools that will make prepping your 5 ingredient teff pancakes super simple and quick:
- Digital scale
- Large mixing bowl
- Large skillet
- ¼ cup measuring cup
- Flat spatula
Ingredients & substitutions
- Teff flour - I recommend using the Nuts.com brand of teff flour for the best results in these pancakes.
- Baking powder - There is no alternative for the baking powder in this recipe.
- Coconut oil - There is no substitute for the coconut oil in this recipe.
- Almond milk - You can use coconut milk or oat milk as a replacement for the almond milk in this recipe if desired.
- Pure vanilla extract - There is no alternative for the vanilla extract in this recipe.
Like this oatmeal crepe, this teff pancake batter comes together quickly, in just 5 minutes. Make sure all of your ingredients are at room temperature before getting started on the batter. First, add the teff flour and baking powder to a large mixing bowl (step 1 above). Whisk them until combined. Next, add the coconut oil, almond milk, and vanilla extract to the dry ingredients (step 2). Mix until the ingredients are fully combined and the batter is smooth and free of lumps (step 3). If you are making the pancake batter in advance, store it in a sealed container in the refrigerator. Be sure to cook the batter within 2 days.
Cooking & serving
Cooking these pancakes is just like cooking these blueberry pancakes or these rice flour pancakes, when you are ready to cook the pancakes, preheat a large skillet to medium-low heat. Once it's heated, spray the skillet thoroughly with non-stick cooking spray. Then, pour ¼ cup of pancake batter onto the skillet. Let it cook until the edges firm up and the bubbles on the top of the pancake start to pop (step 4). Using your wrist, flip the pancake with a flat spatula and cook the other side for 30-45 seconds. Repeat these steps with the remaining batter, spraying the skillet in between pouring each ¼ cup of batter. Remove the pancakes from the skillet and serve immediately with butter, syrup, or fruit. You can keep the pancakes warm by keeping them in a 200°F oven until serving time. Overlap them on a cookie sheet and cover them with foil before placing them in the oven.
🥞Pancake flipping tips
If you're like me and never seem to get a good 'flip' for your pancakes, try these tips:
- Pour smaller, 6 inch size pancakes
- Use a large, flat metal spatula
- Slide under the pancake and flip using your wrist
I've found that being quick with flipping doesn't really make a difference, but pouring smaller pancakes helps get that perfect pancake shape.
FAQ's about this recipe
Yes! Teff is a naturally gluten free cereal grain. It is known for being the smallest grain in the world, about the size of a poppy seed. When ground, it yields a light, whole grain flour that is commonly used in gluten free baking.
These teff pancakes are best stored in the freezer. They will stay fresh for 1 day in a sealed plastic bag on the counter but freezing is recommended. Place pieces of wax paper in between each pancake before freezing so they're easy to separate and reheat. Reheat them in the microwave for 30 seconds to 1 minute before serving.
Yes, you can make the batter in advance if desired. Store it in the refrigerator in a sealed container for up to 2 days.
These teff pancakes can be served with any of your favorite pancake toppings. Some good topping ideas include butter, syrup, whipped cream, fruit, nut butter, powdered sugar, or even chocolate chips.
More breakfast recipes!
Did you make and love this recipe? Give it your review and rating below! And make sure to follow me on Instagram, Pinterest and Facebook too!
5 Ingredient Teff Pancakes
- 135 grams teff flour about 1 cup
- 1 ½ teaspoons baking powder
- 1 Tablespoon coconut oil melted
- 1 cup almond milk
- 1 Tablespoon vanilla extract
- In a large bowl, mix the teff flour and baking powder with a whisk.
- Add in the coconut oil, milk and vanilla extract. Mix until batter is smooth and lump free.
- Preheat a large skillet over medium-low heat. Spray with cooking spray once heated.
- Pour ¼ cup of pancake batter onto skillet and cook until edges firm up and bubbles on the top of the pancake start to pop.
- Flip with a flat spatula and cook the other side for 30-45 seconds.
- Repeat with remaining batter, spraying the skillet in between pouring each ¼ cup of batter.
- Remove and serve immediately with butter, syrup or fruit.
- The Nuts.com brand of teff flour is recommended for this recipe.
- Use a large, flat spatula to flip pancakes. Flip with your wrist, not your whole arm.
- Spray the skillet in between cooking each pancake to prevent them from sticking.
- Coconut or oat milk can be used instead of almond milk.
- Pancakes can be kept warm by keeping them in a 200F oven until serving time. Overlap them on a cookie sheet and cover them with foil before placing in the oven.
Leave a Reply