Oat Teff Pancakes
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Unrated
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
2 servings
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Calories
354 kcal
Oat Teff Pancakes
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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
- 1/2 cup oat flour 50 g
- 1/2 cup teff flour 76g, brown
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 egg 100 g, large
- 1/2 cup milk
- 1 tablespoon butter melted
- 1/2 cup teff 50 g, brown, cooked
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.
Nutrition Information
Show Details
Calories
354kcal
(18%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 354 kcal
% Daily Value*
| Calories | 354kcal | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
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