Sunday, August 24, 2008

Teff Pancakes


I got this recipe from the wonderful Melinda on the GFCFKids Yahoo group. We eat this once a week now, usually with a side of Wellshire Farms turkey ham steak. I love this because teff is high in protein, and the recipe is egg-free too! I serve this for breakfast, dinner, or snacks.

1 1/2 cups Bob's Red Mill Whole Grain Teff Flour
1 1/2 cups milk sub (I've used hemp, coconut, and rice)
3 Tbsp. oil (I use coconut)
2 Tbsp. Madhava Agave Nectar
1 tsp. baking soda
1 tsp. cream of tartar
1/4 tsp. salt

Mix everything together in a bowl. Heat your griddle or skillet really hot. Pour batter onto the pan. Wait until you see bubbles coming to the top of the pancake AND the edges are getting dry. Then flip.

Cooking Notes
At first I was greasing the pan with some coconut oil, but I don't think it's necessary. You just need to find a good temperature for your pan. I don't go higher than medium heat and sometimes go a bit lower. The big trick with these (in my experience) is figuring out when to flip them. If you try to flip too early, they get messed up. And because the teff is brown, it's hard to tell when it's "browning" so it takes some practice to figure it out. I've also learned that when I'm flipping them, I need to be very strong and quick when sliding the spatula under the pancake. If I am timid about it, it makes "ripples" on the bottom of the pacake.

We eat these with agave nectar instead of maple syrup. I think one is very filling, but my kids will eat two (or sometimes three)!

Other Notes
- I like to double the recipe and have extras to freeze for another day.

- When freezing, put four pancakes into a freezer storage bag then slip a piece of wax paper on top. Then put four more pancakes on top of that.

- We eat these for dinner usually. The teff has good protein in it, so I consider it a healthy dinner. Serve with a side of breakfast-type meat (bacon, turkey ham steak, etc) and you have "breakfast for dinner" (which my kids LOVE).

- These work well in lunchboxes too, or as a snack. I have served them in a lunchbox three different ways. (1) As a full-sized pancake with a small container of agave to pour; (2) Cut into strips with a small container of agave to dip; (3) Cut into little bite-sized shapes with a small container of agave to dip (see photo above).

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~M said...

Do you liquify the coconut oil first?

Also, I've used teff pancakes as a makeshift hot dog bun. Quite tasty! Even my picky, gluteny younger brother liked them used as such!

Teff pancakes are also awesome with banana medallions!

I made coconut flour pancakes today for the first time...they are so fluffy and delicious. Coconut flour is very high in fiber, and I find it very soothing to my digestive tract (I got accidentally glutened last night, :(). They were a hit all around! I pretty much followed the recipe on the back of the Bob's Red Mill package but used an all-purpose gf mix instead of the white rice flour, olive oil instead of a neutral oil (we were out or grapeseed or canola), and made a faux buttermilk with hemp milk and apple cider vinegar! YUM! You would need egg replacer for 2 eggs, too :) Good luck and keep up the great work/blog!

Tori said...

Hi M. Yes, I usually liquify the coconut oil first. Although mine is often already liquified because I keep it near the stove so whenever I'm cooking, it liquifies automatically.

The coconut pancakes sound yummy. I'll have to try those! :)

Tori :)

AH said...

These were the BEST pancakes we've ever made. The Teff flour just makes these so light and fluffy, it was like eating cake. We did our own version adding Apple Pie Spice, Vanilla, Flax seed meal and an egg. We used Ghee instead of oil and added 2/3 cup of Almond milk b/c we added flax seed meal. They were just the right sweetness and the texture was perfection. It was like eating cake and satisfied our sweet tooth.

Not Just Apples said...

teff flour definitely makes the best pancakes!

Leslie Goodbar said...

These were amazing! I made the mistake of adding 1 tsp. onion powder instead of the cream of tartar because they were in similar bags from the spice bulk bin and I mistakenly grabbed the wrong one. When I realized what I had done I added the cream of tartar to the mix anyway. They turned out fantastic! (In fact, I would consider making them again with the onion powder!)

I've tried a couple recipes using quinoa and I really loved the flavor of the teff so much more. It had the yummy taste of a muffin which was very flavorful and required a lot less maple syrup.

I used coconut milk for my alternative.

I served these with bananas on top of mine and walnuts for the hubby. So good!

Anonymous said...

These came out a total bust for me. I used less oil and wonder if that is why. The pancakes were so wimpy they would fall apart when I flipped it. They would ripple regardless of me flipping it fast or not. And the texture was like pudding.

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