Terribly Tasty Teff Pancakes

4 Comments
Share

This recipe is one of those happy accidents brought about by my own inattention to detail.  See, I started with a good, simple recipe for buckwheat pancakes from the Chicago Diner cookbook.  I was prepacking the dry ingredients to bring with me on a trip with the intention of just adding the liquid ingredients the next morning.  But after I mixed the dry ingredients, I realized I had grabbed teff flour from the fridge instead.  Fortunately, both flours say you can substitute it for up to a 1/4th of white flour in any recipe, so I decided to leave it in there and see how it came out.

Lo and behold, it tasted better than the buckwheat!  I tweaked the recipe a little bit more and that’s what we have below.  We’ve gotten quite addicted to it over the last few weeks.  Teff flour is a nutrient-dense whole grain.  In fact, it’s the smallest grain in the world.  It’s high in protein and fiber and is gluten-free.  Fans of Ethiopian cuisine will note that teff is used to make Injira.  Of course, if you don’t have teff on hand, go ahead and use buckwheat flour instead.

Ingredients

  • 1 cup unbleached white flour
  • 1/4 cup teff flour (or buckwheat flour)
  • 2 Tbsp. sugar (preferably turbinado)
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/8 tsp. each of ground cardamom, cinnamon, and nutmeg

 

  • 1 1/4 cups vanilla soy milk (or regular soy milk with a splash of vanilla extract; vanilla soy milk tends to be a little thicker and thus results in fluffier pancakes)
  • 2-3 Tbsp. vegetable oil

Directions

  1. Mix all dry ingredients together.
  2. Whisk in wet ingredients until relatively smooth.  A few lumps are OK.  Don’t overmix, as this can make the pancakes a little tough.
  3. Brush some oil onto a pan and heat over medium heat for about 30 seconds.
  4. Drop the batter onto the pan.  How big do you like your pancakes?  When the top starts to bubble just slightly, flip it and heat for a short while longer until both sides are light brown.  Brush the pan with oil before each new set of pancakes and note that cooking time will get progressively shorter as the pan heats up.
  5. Serve adorned with fresh fruit and good quality maple syrup.  Throw some veggie sausage on the side and some fair trade coffee or tea and you’ve got yourself a breakfast.

[ratings]

4 Responses to “Terribly Tasty Teff Pancakes”

  1. K

    So…. is this what they call “teff love,” Ryan?

  2. The Veg Blog» Blog Archive » Resources and recipe correction

    […] part of the blog. Of course, I went and made quite a stupid mistake on my first new recipe post for Terribly Tasty Teff Pancakes. I called for ground coriander when I meant ground cardamom. Coriander in pancakes would probably […]

  3. maryam

    old entry, I know, but I wanted to let you know how much I’ve been enjoying making these pancakes! they really are perfect. thanks for the recipe :)

  4. Minty

    yeah, i love this recipe as well and have been using it for a year or more now : ) thank you, person.

Leave a Reply