Breakfast Recipe

teff pancakes {gluten free + dairy free}

Teff is an ancient grain, traditionally grown in ethiopia, that is high in nutritional value.  Teff is high in calcium, iron, vitamin c, fiber, and protein.  It is naturally gluten free, and has a nutty flavor.

My good friend, Lindsay, introduced me to teff and these teff pancakes {and I’m so glad she did}.  She swears by the philosophy of the duo behind the Whole Life Nutrition Kitchen, their cookbooks, and their blog – Nourishing Meals.  These pancakes are their creation.

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Lindsay practices a gluten free lifestyle primarily because of the health benefits that she experienced by eliminating it from her diet.  I’ve read about the benefits and for many people it can be a life changing decision.  Although I am not gluten intolerant, I like gluten free grains and flours like quinoa, rice, almond and buckwheat.  I find the gluten free breads make me feel full {but not stuffed}, and stick with me longer than traditional white or wheat breads.  I’m an advocate for trying new foods and teff is one of the flours that I’m hooked on now!

So, before you make these pancakes, you’ll need to do a little planning ahead.  You will likely need to purchase two ingredients, as most people don’t have these laying around the house.  I ordered the ingredients on amazon but you can also get them at your local natural food store or co-op.  Here’s what I ordered: teff flour, and tapioca flour.

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Teff Pancakes {gluten free + dairy free}

Dry Ingredients:
2 cups dark brown teff flour
1/2 cup tapioca flour
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon sea salt
1 tablespoon cinnamon
 
Wet Ingredients:
2 cups non-dairy milk {I use coconut milk or almond milk}
1/2 cup unsweetened applesauce {I sometimes use 1 mashed banana instead}
2 large organic eggs
3 tablespoons melted virgin coconut oil
3 tablespoons pure maple syrup (Grade B)
 
Instructions: 
  • Heat a skillet over medium heat and melt the coconut oil {then add to the wet ingredients}.
  • Mix the dry ingredients together.
  • Add the wet ingredients and mix well.
  • Use a small amount of coconut oil to coat the pan and add a 1/2 cup measure of better into the pan.
  • Flip pancakes when there are small bubbles in the top, or the underside is golden brown.
  • Add a small amount of coconut oil in between pancakes.
Top your pancakes with:
  • fresh fruit and maple syrup
  • yogurt, whipped cream, or coconut cream
  • nuts
  • peanut butter and jelly
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I hope you enjoy them as much as I do!

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