Blueberry Teff Pancakes
These healthy and incredibly delicious blueberry teff pancakes are an excellent choice for breakfast! Plus they can be made ready to eat in just under 15 minutes!
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!