Teff Banana Pancakes
By Sarah Axtell, ND • September 3, 2014
Teff is my favorite gluten-free, whole grain baking flour. Teff is an ancient Ethiopian grain, tiny in size, but packed with nutrients. It’s higher in protein than wheat, and has a high amount of calcium and thiamin (a b vitamin). AND it has 2X the amount of iron than wheat and barley. It’s also a great source of fiber and will not spike your blood sugar like so many other refined grains. You can easily substitute it into any recipe that calls for wheat flour. It is a must-have in the cupboard!
Makes 25 small pancakes
2 tablespoons flax seeds, ground
2 ripe bananas
1 1/2 cups coconut/almond milk, unsweetened
1 tablespoon vanilla
1 tablespoon honey
1 1/2 teaspoons oil
1 1/2 cups teff flour
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
- Grind flax seeds in a blender until powdery. Add banana, vanilla soymilk, vanilla, honey, and 1/2 teaspoon oil. Blend well.
- In a large mixing bowl, combine teff flour, baking powder, sea salt, and cinnamon. Stir in banana milk mixture.
- Place the griddle or skillet over medium heat. After a minute or 2, brush on one teaspoon of oil. Using a tablespoon, scoop up the batter and pour it on the hot griddle, one heaping tablespoon for each pancake.
- Cook pancakes for 3-4 minutes on the first side, or until you see tiny holes on the top of the pancakes. Flip them over and cook for another minute or two.
- Serve plain-or dipped into yogurt.
Editor’s Note: The information in this article is intended for your educational use only. Always seek the advice of your physician or other qualified health practitioners with any questions you may have regarding a medical condition and before undertaking any diet, supplement, fitness, or other health program.