These fluffy yet hearty teff pancakes make the ideal breakfast. With just 5 ingredients, they are so simple to whip together... plus they're gluten and dairy free.
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.
Notes
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.