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Teff Pancakes

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Teff Pancakes

Active Time: 25 minutes   |   Total Time: 25 minutes   |   Serves 4  |  Gluten Free

Ingredients
  • ¾ cup teff flour
  • ¾ cup gluten-free oat flour
  • ½ cup brown rice flour
  • 2 teaspoons sugar
  • 2¼ teaspoons baking powder
  • ½ teaspoon kosher salt
  • 2 large eggs
  • 1½ to 1¾ cups whole milk
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons unsalted butter, melted, plus more for the skillet
  • Maple syrup and fresh berries, for serving
Instructions

In a medium bowl, whisk together the teff flour, oat flour, brown rice flour, sugar, baking powder, and salt.

In a large bowl, whisk together the eggs. Then whisk in 1½ cups of the milk, the vanilla, and melted butter. Add the dry ingredients to the wet ingredients and whisk together. If the batter is too thick, whisk in a little more milk (up to ¼ cup).

Place a large skillet over medium-high heat to get it nice and hot, then reduce the heat to medium-low. For each batch of pancakes, add ½ tablespoon of butter and swirl the skillet to coat the bottom. Once the butter is melted, scoop the batter (using about 2 tablespoons per pancake) into the skillet, spacing the pancakes 2 inches apart. Cook for 2 to 3 minutes, until the bubbles on the top start to burst and the undersides are golden brown. Flip the pancakes and cook for about 1 minute more, or until golden and puffed. Transfer them to a platter and cover with foil to keep warm while you make the remaining pancakes.

Serve with maple syrup and fresh berries.

This recipe was printed from:
http://jessicaseinfeld.com//recipes/teff-pancakes

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