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.
- ½ cup oat flour ((50 g))
- ½ cup brown teff flour ((76g))
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 large eggs ((100 g))
- ½ cup milk
- 1 tablespoon melted butter
- ½ cup cooked brown teff ((50 g))
- 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.
Tips & Tricks: I like planning these pancakes a day after I’ve made teff. Using leftover grains makes these pancakes quick!
Nutrition: see the information.
- Calories: 354
- Sugar: 3.9
- Sodium: 759
- Fat: 15.4
- Carbohydrates: 39
- Fiber: 3.6
- Protein: 15.3
- Cholesterol: 207