Ingredients
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1 cup teff flour
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1/2 cup rice flour
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2 tbsp sugar
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1 tsp baking powder
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1/2 tsp baking soda
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1/4 tsp salt
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1 cup unsweetened almond milk (or any plant-based milk)
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2 tbsp apple cider vinegar
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2 tbsp vegetable oil
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1 tsp vanilla extract
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1 Cooking spray or oil for the griddle
Directions
Serve your Vegan Ethiopian-Inspired Teff Pancakes with your favorite toppings, such as fresh fruit, maple syrup, or dairy-free yogurt.
Teff is a gluten-free grain commonly used in Ethiopian cuisine. These pancakes capture the essence of Ethiopian flavors while providing a nourishing and delicious breakfast option.
Steps
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1
Done
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In a mixing bowl, combine teff flour, rice flour, sugar, baking powder, baking soda, and salt. |
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2
Done
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In a separate bowl, mix together almond milk and apple cider vinegar. Let it sit for a few minutes to curdle. |
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3
Done
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Add the curdled almond milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until you have a smooth pancake batter. If the batter is too thick, you can add a little more almond milk to reach your desired consistency. |
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4
Done
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Preheat a griddle or non-stick skillet over medium-high heat and lightly grease it with cooking spray or oil. |
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5
Done
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Pour 1/4 cup of the pancake batter onto the hot griddle for each pancake. Cook until you see bubbles forming on the surface, then flip and cook the other side until golden brown. |
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6
Done
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Continue cooking the remaining pancakes, adding more oil to the griddle as needed. |
