As many of you know, I had the privilege of working in Ethiopia in Fall 2014 and eating injera bread on a daily basis. Injera comes from the ancient grain teff, which is gluten-free and high in calcium, protein, and fiber. I have enjoyed experimenting with teff flour since returning to the US, including ROO’s Teff Nuttzo Cookie. Jenné Claiborne, creator of Sweet Potato Soul and ROO podcast interviewee #103 has a delicious teff pancake recipe that inspired me to start developing my own recipe. I encourage you to not only enjoy these pancakes for Sunday brunch, but make these powerhouse pancakes any day of the week!
Yield: 8, 1/4 cup pancakes
- 3/4 cup teff flour from Bob’s Red Mill
- 1 tablespoon arrowroot powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon baking powder
- 1 tablespoon Viva Vanilla Vega Protein Powder
- 3/4 cup almond milk
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 1 ripe banana, mashed
- Mix all of the dry ingredients (teff flour, cinnamon, ground ginger, baking powder, and viva vanilla vega protein powder) in a large bowl.
- In another bowl, combine the wet ingredients (almond milk, honey, vanilla extract, and banana).
- Preheat the skillet at medium/high heat.
- Whisk the wet ingredients into the dry, and mix thoroughly.
- Brush the skillet with a teaspoon of coconut oil, and reduce the heat to medium.
- Scoop ¼ cup of pancake batter onto the skillet (you can fit about 3 pancakes at a time).
- Carefully flip the pancakes when bubbles pop and cook on the flip side.
- Sprinkle hemp seeds, serve with raspberries, bananas, drizzle maple syrup on top, and enjoy!