Fruity Teff Pancakes

Teff is an ancient grain that has been a staple in Ethiopia for thousands of years. Rich in protein, fiber, and calcium, whole grain teff flour is customarily used in the Ethiopian flatbread injera, but it can easily be incorporated into other recipes as a substitute for other whole grain or gluten free flours. While simple wheat flour is traditionally used in quick breads and breakfast favorites, teff flour provides a pleasant nuttiness that is well-complimented by the sweet flavors of bananas and berries, like in these Fruity Teff Pancakes. These wholesome pancakes contain only five simple ingredients and are sweetened using the natural sugar in fruit and 100% fruit juice. For an added nutritional boost, top pancakes with fresh berries and/or Greek yogurt before serving.

Fruity Teff Pancakes
Course: Breakfast, Dessert, Main Course
Cuisine: American
Servings: 5
Author: Colleen
  • ¾ cup teff flour
  • 1 teaspoon baking powder
  • 1 cup 100% berry juice
  • 1 ripe extra-large or 2 medium bananas, mashed
  • 1/2 teaspoon vanilla extract
  1. In a large bowl, stir together teff flour and baking powder.
  2. Add berry juice, mashed bananas, and vanilla extract to dry ingredients, and mix together by stirring until smooth.
  3. Heat a lightly oiled skillet or griddle over medium heat. Flick water droplets onto the pan surface, and listen for sizzling to determine when it is heated and ready for cooking. Once the pan is heated, scoop two table spoons of batter onto the surface to form one pancake.
  4. Cook pancakes on one side for 1-2 minutes until bubbles appear. Use a spatula to flip, and cook until pancakes are browned and set in the middle.
Recipe Notes

Makes 15- 3x3" pancakes

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