Gluten-Free Teff Pancakes
These gluten-free teff pancakes offer a wonderfully rich, distinctively malty flavor and a tender, fluffy texture. They are a fantastic, high-protein breakfast option that's naturally gluten-free.
For 4 servings
In a large bowl, whisk together the teff flour, baking powder, salt, and granulated sugar (if using) until well combined. Ensure there are no lumps.
In a separate medium bowl, whisk the large egg until slightly frothy. Then, add the milk, melted butter, and vanilla extract, whisking until fully incorporated.
Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until just combined. Do not overmix; a few small lumps are perfectly fine. Overmixing can lead to tough pancakes.
Let the batter rest for 5-10 minutes. This allows the teff flour to fully hydrate and the baking powder to activate, resulting in fluffier pancakes.
Heat a non-stick griddle or large skillet over medium-low heat. Lightly grease with cooking oil or butter. Test the temperature by dropping a small amount of water; it should sizzle immediately.
Pour about 1/4 cup of batter per pancake onto the hot griddle, leaving some space between each. Cook for 2-3 minutes per side, or until bubbles appear on the surface and the edges look set.
Carefully flip the pancakes with a spatula and cook for another 1-2 minutes on the second side, until golden brown and cooked through.
Transfer cooked pancakes to a plate. You can keep them warm in a preheated oven at 200°F (95°C) while you cook the remaining batter.
Serve immediately with your favorite toppings such as maple syrup, fresh fruit, yogurt, or nuts.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't Overmix: Mixing the batter too much can develop any residual gluten-like proteins in teff, leading to tougher pancakes. Mix until just combined.
- 2Rest the Batter: Allowing the batter to rest for 5-10 minutes is crucial for gluten-free flours like teff. It gives the flour time to absorb the liquid, resulting in a more tender and fluffy pancake.
- 3Proper Pan Temperature: Medium-low heat is ideal. If the pan is too hot, the outside will burn before the inside cooks through. If it's too cool, the pancakes will be dense and won't brown nicely.
- 4Keep Warm: To serve all pancakes warm, place cooked pancakes on a baking sheet in a single layer in an oven preheated to 200°F (95°C) while you finish cooking the rest of the batch.
Adapt it for your goals.
Dairy-Free/Vegan
Substitute dairy milk with unsweetened almond, soy, or oat milk. Replace melted butter with an equal amount of neutral-flavored oil (like canola or coconut oil). For a vegan option, use a 'flax egg' (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit for 5 minutes) instead of a chicken egg.
Sweet AdditionsSweet Additions
Fold in 1/2 cup of fresh or frozen berries (blueberries, raspberries), chocolate chips, or finely chopped nuts into the batter just before cooking for added flavor and texture.
Savory TwistSavory Twist
Omit the sugar and vanilla. Add a pinch of black pepper, finely chopped chives or green onions, and a tablespoon of grated Parmesan cheese to the batter for a unique savory pancake.
Why this is on our healthy list.
High in Protein
Teff flour is an excellent source of plant-based protein, making these pancakes a satisfying and muscle-supporting breakfast option, especially beneficial for vegetarians and vegans.
Naturally Gluten-Free
As teff is a naturally gluten-free grain, these pancakes are suitable for individuals with celiac disease or gluten sensitivity, providing a safe and delicious alternative to traditional wheat-based pancakes.
Rich in Fiber and Minerals
Teff flour is packed with dietary fiber, aiding in digestion and promoting satiety. It also provides essential minerals like iron, calcium, and magnesium, contributing to overall health and well-being.
Frequently asked questions
While it's best to cook the pancakes shortly after the 5-10 minute rest, you can prepare the dry and wet ingredients separately the night before and combine them just before cooking for optimal results. If you must mix the full batter ahead, store it covered in the refrigerator for no more than 12 hours, but be aware the texture might be slightly less fluffy.
