Teff Pancakes Are So Sweet & Delicious, You Might Like ‘Em With Just a Hint of Butter
These teff pancakes are so sweet and delicious, they can be enjoyed with nothing more than a hint of butter. Don’t get me wrong, I love the taste of maple syrup, but these banana sweetened griddle cakes are so tasty, you may not want to mask the flavor with any toppings.
You can of course embellish them with the usual garnishes, or with my lip-smacking good All Natural Better-Than-Nutella Hazelnut Chocolate Spread (what? yes!) or try topping with the delicious Chayawanprash from Hanah One. But if you prefer to keep it simple, I’m sure you’ll leave the table satisfied with these delicious and nutritious pancakes served any which way.
Teff is an amazing little gluten free grain with a rich flavor reminiscent of sourdough bread. It’s a good thing that it tastes so good, because the incredible amount of nutrients it offers will make you want to eat it often.
It’s packed with a vast variety of essential minerals including high values of manganese, magnesium, copper, phosphorus, iron and calcium, as well as protein, fiber, a range of B vitamins and much more.
All these nutrients combined make this low-glycemic grain one of the most nutritious grains you can eat, with wide ranging benefits that can result in:
- increased energy (copper)
- weight loss (copper)
- improved circulation (iron)
- better absorption of protein (copper)
- naturally balanced hormones (phosphorus)
- improved digestion and nutrient absorption (Thiamin)
To reap these benefits, I’d suggest making teff a regular part of your diet. Aside from being used to make pancakes, teff grains are absolutely delicious used to make a sweet morning porridge or as a savory side to meats and veggies. Stay tuned, because I’ve got more teff recipes coming your way soon!
Water + Consistency
Reserve the water until after blending the remaining the ingredients. Depending on the ripeness of the bananas and size of eggs, you may only need to add a splash of water to thin the batter to the right consistency. Anywhere from a 1/4 to 1/2 cup of water will help to achieve a thick, but runny enough consistency to pour from the carafe.
Teff Flour -v- Grains
Using teff flour will get you the best results, but if you’re dying for teff pancakes and all you have on hand is teff grains, you’ll still get a decent pancake. You can try milling the grains with a food processor, but they’re so tiny I’m not sure how much luck you’ll have with that. What I know works for certain, is blending the whole grains with batter, 2-3 times on high power in my Blendtec.
Although you get a fluffier pancake and a generally easier cooking process when using teff flour, the advantage of using whole grains is that you can soak and ferment them for a more nutritionally sound dish. That’s what you see in the top process shot – 48 hours soaked and drained teff grains. To learn more about how and why to soak grains read The How & Why of Soaking Grains, Nuts & Legumes.
Organic + Gluten Free
I’ve not come across certified Organic teff that’s also certified gluten free, but Maskal Teff is the closest to meeting both criteria without the certifcations. Grown in Idaho, it’s produced with ecologically-sensitive farming methods and batch tested for gluten.
In terms of gluten, Maskal only grows teff, and it goes on to be processed in a facility where only teff and small amounts of Ethiopian coffee are processed, at which point each lot is tested for gluten contamination.
Tools & Pantry Shopping List
The one tool you’ll need to make this batter is a blender, food processor or an immersion wand. Here are the top contenders, along with all your pantry needs:
- Cuisinart 11-Cup Food Processor
- Vitamix 5200
- Waring Light-Duty Quik Stik Immersion Blender (100% stainless steel wand)
- Maskal Teff Ivory Teff Flour
- Spicely Organic Ceylon True Gluten Free Cinnamon
- Ancient Organics Grass Fed Artisanal Ghee
For easy discounted Thrive Market shopping: