Oat Teff Pancakes

Name: Oat Teff Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Ingredients: 1/2 cup oat flour; 1/2 cup brown teff flour; 2 teaspoons baking powder; 1/4 teaspoon salt; 2 large eggs; 1/2 cup milk; 1 tablespoon melted butter; 1/2 cup cooked brown teff

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Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
2 servings
Calories
354 kcal

Oat Teff Pancakes

Iris Warren

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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.

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Ingredients

Servings

1/2 cup oat flour 50 g
1/2 cup brown teff flour 76g
2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs 100 g
1/2 cup milk
1 tablespoon melted butter
1/2 cup cooked brown teff 50 g

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Instructions

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.

Notes

Tips & Tricks: I like planning these pancakes a day after I've made teff. Using leftover grains makes these pancakes quick!
Stock up: get the pantry ingredients you will need: Teff, Oat Flour, Blackberries
Nutrition: see the information.