GF DF Teff Pancakes
These GF DF teff pancakes are legitimately my favorite pancakes, and I'm not even gluten or dairy-intolerant! Nutty, banana-y, and very nutritious. They are also quite filling. Teff is a whole grain that is high in protein, iron, magnesium, and other nutrients!
On top of being very nutritious and delicious, these pancakes are also super easy to make. I'd argue they're even easier to make than regular pancakes since you have to worry less about over mixing! The cooking process is basically identical to a regular pancake. If you've ever successfully made pancakes, you can make these!
This recipe makes 6 pancakes, about 3 servings. I like to serve them with almond butter and a drizzle of maple syrup.
- 1 medium ripe banana
- 1 large egg
- 1 cup unsweetened soy milk
- 2 tsp walnut oil (you can substitute any neutral oil)
- 1 tbsp coconut sugar (you can substitute brown sugar)
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1 cup teff flour
- 1 tsp baking soda
- 2 tbsp vegan butter (for cooking)
Peel your banana. Place it in a mixing bowl and mash it well with a fork.
Add all of the ingredients except the flour and the baking powder to the bowl and whisk lightly with a fork.
Add the teff flour and the baking powder to the bowl and mix thoroughly.
Preheat a skillet on medium-low heat.
Add a pat of vegan butter to the pan and melt to coat.
Pour about a 1/3 cup of batter into the pan and shake the pan lightly to spread it out a bit.
Cook until the top of the pancake loses a bit of shine and you see a couple of bubbles pop then flip.
Cook for 1 minute on the other side, then remove from the pan.
Repeat until you run out of batter. Enjoy!