Pancakes that are light, fluffy, AND gluten free? Yes, it’s totally possible!
Teff is a fine, gluten free grain, native to Eritrea and Ethiopia. It has a mild flavour and is a fabulous substitute for whole wheat flour. You’ll find it at bulk food stores and most good health food shops.
Once you get used to cooking with teff, you can experiment with all kinds of goodies, including cakes, pastries, pie crusts and bread. But today, we’re talking about one of my favourite foods… becasue teff makes seriously kick-ass pancakes! (YAY!)
This wholefood, gluten free pancake recipe is perfect for school holidays, lazy Sunday mornings, and, well, anytime really! Spoil yourself, slow down, and enjoy. (If you eat butter, it’s super yummy with a knob of that on top too!)
1 cup teff flour
1 egg, beaten
3/4 cup almond milk
1 ripe banana, mashed
1 tsp baking powder
Virgin coconut oil, for frying
1/4 shredded dried coconut
Maple syrup, to serve
Edible flowers, to garnish (optional)
Let’s do this!
In a large bowl, whisk together the teff flour, egg, almond milk, banana and baking powder. Let it stand 5 minutes.
In a small frypan over a medium heat, melt some coconut oil, and then drop in 3/4 of a ladle of pancake mix.
Once you see bubbles come to the top, gently flip your pancake and cook on the other side.
Serve with dried coconut, a sprinkle of flower petals, and a drizzle of maple syrup, or whatever your heart desires!
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