Easy Teff Pancakes
These pancakes are rich and satisfying with or without a topping!
Author: Leslie Cerier
Recipe type: Vegan, gluten-free
Serves: 4-5
Ingredients
- 2 cups of Maskal Teff flour
- 1 Tbsp of baking powder
- 1 Tbsp of arrowroot
- ½ tsp of sea salt
- 2 Tbsp of your favorite light oil
- 2¼ cups of fruit juice (apple, pear or any flavor juice you like) OR 1 cup of juice and 1 cup of amasake (rice nectar)
- 1 Tbsp of pure vanilla
Instructions
- Combine dry ingredients in a large bowl without sifting.
- In a separate bowl combine wet ingredients, canola through vanilla.
- Mix the wet and dry ingredients together.
- Place a griddle or skillet over medium heat. After a minute or 2, brush on one teaspoon of oil. Using a tablespoon, scoop up the batter and pour it on the hot griddle, one heaping tablespoon for each pancake.
- Cook pancakes for 3-4 minutes on the first side, or until you see tiny holes on the top of the pancakes. Flip them over and cook for another minute or two. Serve.
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