Monday, July 6, 2009

teff pancakes

my sister in law, stephanie, sent me this wonderful recipe for teff pancakes. they are egg, gluten, and dairy free. plus teff is very high in calcium and iron. supposedly it has lysine levels higher than wheat or barley. for such a tiny little grain it is a nutrition powerhouse. i am always excited to experiment with different grains and ingredients--especially when they turn out this amazing. i have already made these pancakes twice. the first time i added blueberries. just this past weekend i used an extra banana chopped roughly and fresh wild strawberries. both times i used hazelnut milk instead of the water or dairy milk. they were light and fluffy and nowhere near as heavy in the stomach as regular pancakes.

i added frozen blueberries too

cooking up

light and fluffy

(i promise to become a better food photographer)

topped with butter and homemade apricot preserves--this was one spectacular breakfast.

here is the recipe from Stephanie. it is sure to become a favorite.

Teff Banana Pancakes

1 cup teff flour

1⁄4 cup tapioca flour

2 tablespoons ground flax seed

1 teaspoon baking powder

1⁄2 teaspoon baking soda

1⁄4 teaspoon sea salt

1 cup water or milk (TRY USING GOAT MILK)--I used Hazlenut milk

1⁄4 cup mashed ripe banana (about 1 small banana)

2 tablespoons melted virgin coconut oil or butter

1 tablespoon maple syrup or honey

In a small bowl mix together the dry ingredients. In a separate bowl or liquid measuring cup, whisk together the wet ingredients. Add the wet ingredients to the dry and whisk together.

Heat a stainless steel skillet over medium-low heat until hot. Add a little coconut oil. Drop batter by the 1⁄2 cupful onto hot skillet. Flip pancake after tiny bubbles form. Cook for another minute then transfer to a plate. Add about 1⁄2 teaspoon coconut oil in between cooking each pancake.

*** Note: the batter is thicker than regular batter, you have to help it along a litte to spread out on the skillet.

1 comment:

  1. I use a lot of natural and organic ingredients too! Try using wheat germ next time you make a meat loaf instead of using bread crumbs...delicious...give it a nice nutty flavor.