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Pumpkin Spice Teff Pancakes

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Serves:

12 3-4" pancakes

Author:

Serves:

12 3-4" pancakes

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Instructions

  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 1/3 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.

Ingredients

Maskal Teff Flour

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  • 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
  • 2/3 cup Maskal Teff® ivory flour
  • ½ cup almond flour
  • 1/3 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

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The Teff Company grows Maskal Teff in the western USA, a non-GMO gluten-free grain that’s a superfood full of high quality complex carbohydrates, proteins, minerals, and fiber. Explore our website to learn how to make injera and find other teff recipes using our teff flour, a delicious compliment to Ethiopian food, Eritrean food, or any gathering.

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