These pancakes are rich and satisfying, even without a topping.
2 cups of teff flour
1 Tbsp of baking powder
1 Tbsp of arrowroot
½ tsp of sea salt
2 Tbsp of canola oil or unrefined corn oil
2¼ cups of fruit jiuce (apple, pear or any flavor juice you like) OR 1 cup of juice and 1 cup of amasake (rice nectar)
1 Tbsp of pure vanilla
Combine dry ingredients in a large bowl without sifting.
In a separate bowl combine wet ingredients, canola through vanilla.
Mix the wet and dry ingredients together.
Place a griddle or skillet over medium heat. After a minute or 2, brush on one teaspoon of oil. Using a tablespoon, scoop up the batter and pour it on the hot griddle, one heaping tablespoon for each pancake.
Cook pancakes for 3-4 minutes on the first side, or until you see tiny holes on the top of the pancakes. Flip them over and cook for another minute or two. Serve.
The Teff Company
The Teff Company has been supplying the Ethiopian and Eritrean communities for over thirty years with American- grown Maskal Teff. With fertile fields and ecologically-sensitive farming methods, some of the best quality teff in the world is produced in Idaho.