You may think, based on photos I’ve shared or things I’ve written, that my pantry is perfectly organized. It may be organized for a few days but eventually, it becomes overrun with grains, legumes, and canned items. Usually once it gets out of control, I start cooking my way back to organized.
For a month or so, I’ve had a loose bag of teff waiting to be used. And so, I made these teff pancakes. I ground part of the teff and cooked the other part (a good reason why having a grain mill is awesome). Of course, if you don’t have a grain mill, you can buy flour or use 100% oat flour and mix in the cooked teff. These are gluten-free and can stand up to change.
A gluten-free, whole grain pancake featuring teff, oat flour, and teff flour. These pancakes are perfect with a simple topping like fresh berries and butter.
Servings: 2 servings
Calories: 354 kcal
- ½ cup oat flour (50 g)
- ½ cup brown teff flour (76g)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 large eggs (100 g)
- ½ cup milk
- 1 tablespoon melted butter
- ½ cup cooked brown teff (50 g)
Combine oat flour, teff flour, baking powder, and salt in a bowl. Give a stir to combine. In a separate bowl, whisk together eggs, milk, and butter. Fold in cooked teff. Set aside and let rest for 5 minutes.
Heat a skillet or griddle over low to medium-low heat and grease with butter or oil if need be. When skillet is hot (if you flick water onto the skillet, it should sizzle), take a scant ¼ cup of batter and pour onto skillet. If the batter is too thick, add a tablespoon or two of milk to thin the batter slightly.
Let cook for 1-2 minutes (until the pancakes begins to bubble slightly. Flip and let cook for another 1-2 minutes until pancake is cooked through. Serve with butter, maple syrup, and a handful of fresh berries.
These pancakes are a little extra work because of the cooked grains but I like the texture difference the small cooked grains add. Plus, I find the flavor of teff to be a bit more earthy and rich compared to other grains which makes these pancakes feel a bit more decadent.
Flours: Mix up the flours! I’ve also been known to make buckwheat-oat pancakes or use a mix like millet, sorghum, oat, and teff. It’s really up to you and based on what you might have on hand.
Grains: I know for most, teff isn’t a pantry staple. Millet and quinoa would also make a nice addition to the pancakes.
Toppings: Roasted fruit, curds- like lemon or orange, and fruit sauces would all work well. During the spring I like rhubarb sauce but during winter, lemon curd!
Teff, like quinoa and amaranth, isn’t a grain but a tiny seed. When cooked, teff provides a soft base for grain bowls and porridges. Or, like in these teff pancakes, teff can be ground into a nice flour. I find teff to have a faint earthy/nutty flavor that pairs well with rich flavors (like chocolate). I don’t use teff near enough but I’m working on changing that.