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