Sometimes I like to eat breakfast for dinner. There is just something comforting about eating breakfast foods at the end of a long day. A few nights ago I made one of our Savory Tofu Quiches for dinner and wanted something else a bit heartier to go with it. The quiche is delicious but is very light and it really needs another side or two to help fill you up.
I’ve been enjoying the combination of teff flour and almond meal for gluten-free recipes and I figured it could work well in pancakes. The best part of these Berry Almond Teff Pancakes is that they have a slightly sourdough taste to them, similar to buttermilk pancakes (from the teff flour). They are mildly sweet and very hearty. If you are looking for light and fluffy pancakes, go elsewhere. But if you want a wholesome, easy, homemade pancake that tastes great alone or with a bit of maple syrup, try these out! And don’t just try them for breakfast.
You can add strawberries, blueberries, bananas, chopped peaches, apricots or cherries or leave the fruit out altogether. You can also substitute chopped almonds or walnuts for the pecans or leave them out altogether.
I served these with our Savory Tofu Quiche and steamed broccoli and a fight nearly ensued over finishing the last few pancakes (for four of us) so plan accordingly.
- 1 1/4 cup teff flour
- 1 cup almond meal/flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon xanthum gum
- ½ teaspoon cinnamon
- 1 tablespoon unrefined sugar (such as sucanat, coconut sugar or date sugar)
- ¼ cup chopped pecans
- 1 teaspoon vanilla
- 2 cups almond milk
- 1 chia “egg” (1 tablespoon chia seeds, 3 tablespoons warm water)
- 1 cup fresh blueberries or other fruit, chopped (if using frozen, thaw in warm water before using in the batter)
- Heat a large non-stick pan on medium-high.
- Make the chia “egg” by mixing the chia seeds with the warm water in a small bowl and mixing. Let it sit for 10 minutes until it thickens and becomes gelatinous.
- In a large bowl combine the teff, almond meal, baking powder, baking soda, xanthum gum, cinnamon, sugar and chopped pecans.
- In a medium bowl whisk together the vanilla, almond milk and chia “egg”.
- Add the wet ingredients to the dry ingredients and stir until well-combined.
- Fold in the fruit.
- Your pan is ready when a drop of water sizzles in it.
- Using a ¼ cup measuring cup, drop batter into the hot pan in batches of 4 or 5 at a time. Since you aren’t using butter or margarine you won’t hear sizzling to let you know when to flip the pancakes. After a few minutes gently insert a spatula under one small part of the first pancake you put in the pan. When the bottom is firm it is time to flip them over.
- After you flip, gently squish down the pancakes with the back of the spatula so that the batter oozes out and can cook. You don’t have to do this but it will take longer to cook the pancakes all the way through if you don’t.
- Cook the pancakes until lightly browned on both sides and cooked through the middle.
- Remove from the pan and place on a plate covered with aluminum foil to keep them warm.
- Add batter ¼ cup at a time per pancake until you have cooked all of the batter.
- Serve plain, with maple syrup, fresh sliced fruit, chopped nuts or some organic jam or jelly.
--You can also substitute chopped almonds or walnuts for the pecans or leave them out altogether.
--These are not naturally very sweet with only 1 Tbs of sugar. You can add up to 3 more tablespoons of unrefined sugar to make them a bit sweeter if you like.