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Pumpkin Spice Teff Pancakes

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Pumpkin Spice Teff Pancakes
Serves: 12 3-4" pancakes
  • ½ cup pumpkin puree, (unsweetened)
  • 2 tablespoons olive oil
  • 2 eggs
  • 1½ cups coconut milk
  • 2½ tablespoons brown sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon cloves, ground*
  • ¼ teaspoon nutmeg, ground*
  • 1 teaspoon cinnamon, ground*
  • ½ teaspoon salt
  • ⅔ cup Maskal Teff® ivory flour
  • ½ cup almond flour
  • ⅓ cup gluten-free oat flour (can process whole oats into a fine powder in a food processor in place of oat flour)
  • Butter or oil for cooking
  • Optional toppings/mixins: walnuts, pecans, chocolate chips
  1. In a large bowl combine pumpkin puree, olive oil, eggs, and coconut milk.
  2. Add remaining ingredients and stir until combined, careful not to over mix. The batter should be thick but pourable/scoopable. Add more flour or milk until desired consistency is reached.
  3. Heat a large skillet or griddle to medium heat. Once hot, add butter or oil.
  4. Scoop ⅓ c. batter onto skillet. Cook until slightly bubbling and then flip. Cook until golden brown.
*1½ teaspoons pumpkin pie spice can be substituted for cloves, nutmeg, and cinnamon.


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