The matcha and teff bring out the best of each other in this recipe! It’s a simple yet satisfying and eye-catching pancake to throw together without having to separate eggs or use a hand mixer.
Prep Time: 10 minutes | Cook Time: 20 minutes
Mix the dry ingredients together in a large bowl.
Whisk together the egg, milk, yogurt, and melted butter in a medium bowl.
Transfer the wet ingredients into the dry, and fold in with a rubber or silicone spatula to incorporate.
Heat a griddle or cast-iron skillet over medium-low heat. Working in batches, swirl a pat of butter around the skillet and ladle out ¼ cup batter for each pancake. The batter is thick so you may use the spatula to spread it into a 5-inch circle. Cook until the tops begin to bubble and the bottoms brown, about 2-3 minutes. Flip and let sit until cooked through and nicely browned on the underside, another 1-2 minutes.
Serve immediately with a dusting of matcha on top and your favorite pancake toppings.
½ cup Maskal Teff flour
½ cup corn flour
3 tablespoons culinary grade matcha, sifted (plus more for garnish)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon sea salt
1 egg
½ cup dairy or non-dairy milk
½ cup full fat dairy or non-dairy yogurt
1 ½ tablespoons unsalted butter, melted and cooled plus more butter for the skillet
Browse our recipe catalogue, containing more than 100 teff recipes!
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. Teff is an ancient grain native to Ethiopia and Eritrea. Explore our website to learn more about teff. Learn how to make traditional injera or discover 100s of teff recipes from breakfasts to desserts.
