5 Ingredient Teff Pancakes
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.
Servings: 8 pancakes
Calories: 86kcal
Ingredients
- 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
Instructions
- 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.
