Teff pancakes are now one of my favourite types of pancakes. I’d read about Teff a few years back and was really keen to get my hands on it to try. I could only find it in small quantities but then on a trip to Canada I discovered Bulk Barn (aka heaven) and there was loads for the taking.
Teff is a very tiny grain that’s primarily grown in Ethiopia. Teff has an endless list of benefits including being high protein, high fibre, gluten free and high iron.
- 1 cup Coconut Flour
- 1 cups Teff Flour
- 1 tbsp Arrowroot Powder
- 1 tbsp Baking Soda
- 1 tbsp Coconut Sugar, Honey or Agave (optional)
- 1 egg (can be omitted for vegans)
- 1 tsp Vanilla Extract
- 1 cup Almond Milk
- Combine coconut flour, teff flour, arrowroot and baking soda in a bowl. Mix until evenly combined. *If using coconut sugar this can be added at this stage
- Mix vanilla extract, and egg if using, into the milk
- Add the liquid to the flour mixture and mix well until thick.
- On a heated griddle or frying pan pour 1/2 cup for medium pancakes
- Turn pancakes when bubbles begin to form on top of the pancake.
- Top with your fav fruit to serve.
Note: In the photo above I have turkey rashers on the side. 🙂