Have you ever heard of Teff? If you have eaten the fermented Ethiopian flat-bread “Injera” then you know what I’m talking about. Teff is an ancient grain that is small in size but packs quite the nutritional punch. Teff is naturally gluten-free, high in protein, calcium and resistant starch that’s beneficial for managing blood sugar. It’s bran and germ make up a large percentage of the tiny grain and because it is too small to process, we always eat it in it’s whole form! Teff comes in a variety of colors ranging from white to red to dark brown. Ethiopian runners attribute their energy to Teff so make these pancakes and get your morning workout in!
It’s such a simple recipe you can get your family to make them with no fuss at all! They also freeze well so if you are single, make the whole batch and pop a couple out for breakfast any day you need extra energy!
- 2 Cups Teff Flour
- 1 Tbsp Baking Powder
- 1 Tbsp Arrow Root Powder
- 2 Tbsp Coconut Sugar
- 1/2 Tsp Sea Salt
- 1 Tsp Cardamom/Cinnamon (optional)
- 2 Tbsp Coconut/Veg Oil
- 2 1/4 Cups Almond Milk (you can use any milk, fruit juice or mix of both)
- 1 Tbsp Passion Extract (can use Vanilla, Coconut, etc)
- Preheat your lightly-oiled pan over medium heat
- In one bowl, whisk/mix all your dry ingredients so they are incorporated well. In another bowl, mix all your liquids together then pour them over the dry ingredients and whisk well
- Pour a 1/4 cup measure of batter for each pancake onto hot pan. Flip your pancakes when bubbles start to form. If you want to top your pancakes with berries, raisins, chocolate etc, do so before you flip.
- Serve warm with your choice of topping – syrup, fresh fruit or like I did, crushed blackberries.