Ingredients
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1 cup teff flour
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1 tablespoon ground flaxseed
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2 tablespoons warm water
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1 teaspoon baking powder
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1/4 teaspoon salt
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1 tablespoon maple syrup (optional)
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1 cup almond milk (or any plant-based milk)
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1/2 teaspoon vanilla extract
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1 Cooking oil or cooking spray for the pan
Directions
Serve your Ethiopian-inspired Teff Pancakes warm, optionally topped with fresh fruit, syrup, or your favorite toppings.
Teff flour is a traditional Ethiopian grain, but it can sometimes be challenging to find. You can substitute it with other gluten-free flours like rice flour or sorghum flour if needed.
Steps
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1
Done
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In a small bowl, combine the ground flaxseed and warm water. Let it sit for a few minutes until it forms a gel-like consistency. This will be your flax egg. |
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2
Done
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In a mixing bowl, whisk together the teff flour, baking powder, and salt. |
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3
Done
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Add the flax egg, almond milk, and vanilla extract to the dry ingredients. Stir until well combined. If desired, you can also add maple syrup for sweetness. |
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4
Done
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Heat a non-stick skillet or griddle over medium-high heat and lightly grease it with cooking oil or cooking spray. |
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5
Done
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Pour a ladleful of the pancake batter onto the hot skillet to form a pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. |
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6
Done
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Repeat the process with the remaining batter, adding more oil or cooking spray as needed. |
