Gluten-Free Teff Matcha Pancakes






2 cups batter; 8 5-inch pancakes


2 cups batter; 8 5-inch pancakes

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

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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

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