bakingglutenfreememories Have you ever heard of teff flour? Teff flour is a very nutritious and great tasting gluten free grain from Ethiopia. I was first introduced to it while eating at an Ethiopian restaurant in Italy. I was pleasantly surprised to find their whole menu to be gluten free, including their fermented flatbread called injera, which is made with teff flour. I have since tried it in many different things and I believe it to be quite versatile for baking. Since I like to alternate different grains, I decided to try making blueberry teff pancakes and I wasn’t at all disappointed.
These blueberry teff pancakes are now my favorite blueberry pancakes because of the gingerbread-like flavor with the added cinnamon and the fluffy, light texture. Plus these pancakes are healthy and make you feel good afterwards. (most likely because of the high amount of iron, protein, and other nutrients that the flour contains)
Like most pancakes, just put some butter and maple syrup on top and you have a tasty breakfast!
How to make blueberry teff pancakes…
First set a non-stick griddle on medium heat. While it heats up, take a medium sized bowl and add the eggs, oil, and unsweetened almond milk. Mix together.
Then add in the teff flour, tapioca flour, baking powder, baking soda, salt, and ground cinnamon. Mix the batter well until it is nice and smooth. Then stir in the blueberries.
Next, use a large spoon to scoop out the batter onto the griddle to the preferred size of pancakes. (makes about 12-14 small pancakes or 9 medium sized pancakes)
Cook the pancakes for about 2 minutes on each side, flipping once the center of the pancake starts to slightly bubble.
Serve the pancakes warm with your favorite butter and maple syrup.
Storage Notes
- Refrigerate any leftover pancakes in a sealed bag or container for up to 3 days
Blueberry Teff Pancakes
Ingredients
- 1 cup teff flour (134g)
- ½ cup tapioca flour / starch (68g)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ cup + 2 tablespoons canola oil (70ml)
- 2 eggs
- 1 cup unsweetened almond milk (230ml)
- ½ cup blueberries
Instructions
- First, set a non-stick griddle on medium heat.
- Then take a medium sized bowl and add the eggs, oil, and almond milk. Mix together.
- Next, add in the teff flour, tapioca flour, baking powder, baking soda, salt, and cinnamon. Mix the batter well until it is nice and smooth and then stir in the blueberries.
- Use a large spoon or a small measuring cup to scoop out the batter onto the griddle to the preferred size of pancakes. (makes about 12-14 smaller pancakes or 9 medium sized pancakes)
- Cook pancakes for about 2 minutes (or until the center starts to slightly bubble) and then flip pancakes over with a spatula and cook for another 2 minutes or so.
- Serve the pancakes warm with your favorite butter and maple syrup. Enjoy!
I tried these, they are SO delicious. I especially loved the gingerbread flavor. And they don’t expand in your stomach like so many pancakes. Very digestible flour
Thank you so much! I’m very happy that you enjoyed them! They are nice and light on the stomach for sure.
I give these a thumbs up! Even for dinnertime
I love pancakes for dinner sometimes too!