Have you ever heard of teff flour? If not, teff 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. Now 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! Well since then, I have tried it in many different things and I believe it to be quite versatile for baking. Variety is after all the spice of life so I find joy in alternating different grains, which is why I decided to make blueberry teff pancakes. Not to mention, I wasn’t at all disappointed!

Therefore, these blueberry teff pancakes are now one of my favorite blueberry pancake recipes because of the gingerbread-like flavor with the added cinnamon and the fluffy, light texture. Additionally, these pancakes are healthy and make you feel good afterwards, most likely due to the high amount of iron, protein, and other nutrients that the flour contains.

As in the case of most pancakes, simply put some butter and maple syrup on top and you have a tasty breakfast!

Ingredients You Will Need

teff flour
tapioca flour / starch
baking powder
baking soda
salt
ground cinnamon
avocado or canola oil
eggs
unsweetened almond milk
blueberries

These blueberry teff pancakes are: yummy, healthy, gluten free, dairy free, naturally sweetened, and fun!

Other pancake recipes on the blog are these Banana Cassava Pancakes, Fluffy Oat Pancakes, and Classic Pancakes.

Substitutions

Regular milk, oat milk, and cashew milk are other milk options in place of almond milk. Coconut has too strong of a flavor so I would not suggest it with these pancakes.

Topping Ideas

whipped cream
chopped walnuts or pecans
toasted almonds
strawberries or raspberries
maple syrup or date syrup
sliced bananas
salted butter (vegan or regular)

How to Make Blueberry Teff Pancakes

First, set a non-stick griddle on medium heat. Then while it heats up, take a medium sized bowl and add the eggs, oil, and unsweetened almond milk and mix all the ingredients together.

Next, add in the teff flour, tapioca flour, baking powder, baking soda, salt, and ground cinnamon. Now mix the batter well until it is nice and smooth and stir in the blueberries. Using a wire whisk is very helpful for getting the batter smooth and free of clumps.

Next, use a large spoon to scoop out the batter onto the griddle to the preferred size of pancakes. The batter makes about 12-14 small pancakes or 9 medium sized pancakes, depending on your preference.

Finally, cook the pancakes for about 2 minutes on each side, flipping once the center of the pancake starts to slightly bubble. In addition, these pancakes may vary in cook time depending on the griddle used or if using a pan.

Lastly, serve the pancakes warm with your favorite toppings!

Storage Notes

Refrigerate any leftover pancakes in a sealed bag or container for up to 3 days
These pancakes reheat well in the microwave