Oat Teff Pancakes
A gluten-free, whole grain pancake featuring teff, oat flour, and teff flour. These pancakes are perfect with a simple topping like fresh berries and butter.
Servings 2 servings
Calories 354kcal
Ingredients
- 1/2 cup oat flour 50 g
- 1/2 cup brown teff flour 76g
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 large eggs 100 g
- 1/2 cup milk
- 1 tablespoon melted butter
- 1/2 cup cooked brown teff 50 g
Instructions
- Combine oat flour, teff flour, baking powder, and salt in a bowl. Give a stir to combine. In a separate bowl, whisk together eggs, milk, and butter. Fold in cooked teff. Set aside and let rest for 5 minutes.
- Heat a skillet or griddle over low to medium-low heat and grease with butter or oil if need be. When skillet is hot (if you flick water onto the skillet, it should sizzle), take a scant ¼ cup of batter and pour onto skillet. If the batter is too thick, add a tablespoon or two of milk to thin the batter slightly.
- Let cook for 1-2 minutes (until the pancakes begins to bubble slightly. Flip and let cook for another 1-2 minutes until pancake is cooked through. Serve with butter, maple syrup, and a handful of fresh berries.
Notes
Recipe Notes
Tips & Tricks: I like planning these pancakes a day after I've made teff. Using leftover grains makes these pancakes quick!
Stock up: get the pantry ingredients you will need: Teff, Oat Flour, Blackberries
Nutrition: see the information.
Nutrition
Calories: 354kcal