Pumpkin Spice Teff Pancakes
Author: Christina Murray
Serves: 12 3-4" pancakes
Ingredients
- 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
Instructions
- In a large bowl combine pumpkin puree, olive oil, eggs, and coconut milk.
- 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.
- Heat a large skillet or griddle to medium heat. Once hot, add butter or oil.
- Scoop ⅓ c. batter onto skillet. Cook until slightly bubbling and then flip. Cook until golden brown.
Notes
*1½ teaspoons pumpkin pie spice can be substituted for cloves, nutmeg, and cinnamon.
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