"Oat Meets Teff" Gluten Free Pancakes
Oat And Teff Gluten Free Pancakes – Highly nutritious family treat
These gluten free pancakes are made with oat and teff flours which are full of vital nutrients required by the body. Teff is an ancient grain native to Ethiopia. It is a good source of Iron, Magnesium, Phosphorus and Copper, and a very good source of Manganese. The use of whole grains is an easy way to give dishes a boost.
Serves 8 small pancakes
For the pancake mix
- 1 cup rolled oat, finely ground
- 1/2 cup teff flour (I purchased mine here)
- 1/2 cup gluten free flour
- 2 tsp baking powder
- Pinch of salt
- 1 tbsp honey or coconut sugar (optional)
- 2 eggs, beaten
- 1 cup of milk (I use almond milk)
- 3 tbsp coconut oil
- 1 tsp vanilla essence
- 1/2 cinnamon
- 1. Grind the oats in a food processor or coffee grinder until finely chopped. Transfer to a large bowl, then add teff flour, gluten free flour, baking powder and salt.
- 2. Whisk together eggs, milk, 1 tablespoon coconut oil (melted), 1 tablespoon of honey or coconut sugar if using in a medium bowl, then fold into oat mixture.
- 3. Melt 1 tablespoon of coconut oil in a pan. Add 2 x 2 tablespoons of batter (depending on the size of your pan) and cook without moving until bubbly on top and the bottom is golden brown, about 2 minutes. Flip pancakes and cook second side until golden brown, about 2 minutes longer. Transfer to a plate and keep warm. Repeat with remaining batter and coconut oil, working in batches, until all pancakes are cooked. Serve immediately with your favourite topping.
These pancakes are very satisfying. Enjoy them with your family on a relaxing Sunday. You can even get the children involved as they are so easy to make. The recipe can be adapted to suit savoury toppings. Simply replace the honey and the vanilla essence with herbs and spices.