Gluten-Free Teff Pancakes
Light, fluffy pancakes with a subtle nutty and earthy flavor, thanks to teff flour. Naturally gluten-free, these pancakes have a beautiful golden-brown color and a tender crumb. Perfect for a weekend breakfast or brunch, ready in just 20 minutes.
For 4 servings
- prep
Mix the dry ingredients.
1.In a large mixing bowl, whisk together the teff flour, baking powder, salt, and cinnamon powder until well combined.2.Ensure there are no lumps in the flour mixture. - mix
Combine the wet ingredients.
1.In a separate bowl, whisk the egg, then add the milk, melted butter, and maple syrup.2.Whisk again until the mixture is smooth and the egg is fully incorporated. - mix
Make the pancake batter.
1.Pour the wet ingredients into the dry ingredients.2.Gently fold with a spatula until just combined with some small lumps remaining. Do not overmix; the batter will be slightly thick.TIPA lumpy batter yields fluffier pancakes. Overmixing develops the teff flour's natural gums, making them dense and gummy. - other
Preheat the griddle.
Heat a griddle or non-stick pan over medium heat. Lightly grease with a small pat of butter.
- fry
Cook the pancakes.
1.Pour 1/4 cup of batter onto the hot griddle for each pancake.2.Cook until bubbles form on the surface and the edges look dry, about 2-3 minutes.3.Flip carefully and cook the other side until golden brown, about 1-2 minutes more.TIPTeff pancakes darken faster than wheat pancakes. Adjust heat to medium-low if they are browning too quickly before the bubbles set. - serve
Serve the pancakes warm.
Stack the pancakes on a plate and top with sliced banana and a drizzle of maple syrup.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Let the batter rest for 5 minutes after mixing to allow the teff flour to hydrate, yielding a tender crumb.
- 2Use a light hand when folding the batter; a few lumps are fine and keep the pancakes fluffy.
- 3Cook over medium-low heat—teff flour browns faster than wheat flour due to its natural sugars.
- 4Test the griddle temperature by sprinkling a drop of water; it should sizzle gently, not violently.
- 5Store leftover pancakes in a single layer in the freezer; reheat in a toaster for a quick breakfast.
- 6For even cooking, spread the batter slightly with the back of a spoon as teff batter is thicker than regular pancake batter.
Adapt it for your goals.
Vegan
Replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water) and use plant-based milk and coconut oil instead of butter. The pancakes will be slightly less tender but still deliciously nutty.
high proteinHigh-protein
Add 2 tablespoons of your favorite protein powder and increase the milk by 2 tablespoons to balance the batter's thickness. Great for a post-workout breakfast.
banana breadBanana-bread
Mash the serving banana into the wet ingredients and reduce the milk to 1 cup. The banana adds natural sweetness and a moist, banana-bread-like texture.
Why this is on our healthy list.
Naturally Gluten-Free
Teff flour is a naturally gluten-free ancient grain, making these pancakes safe for those with celiac disease or gluten sensitivity.
Rich in Iron
Teff is a good source of iron, which supports healthy blood oxygen transport—especially beneficial for plant-based diets.
High in Fiber
Teff flour provides dietary fiber that aids digestion and helps maintain steady energy levels throughout the morning.
Frequently asked questions
The batter may be too wet or the pancakes need to cook longer on the first side until bubbles set firmly around the edges before flipping.
