Teff is an ancient grain that is naturally gluten-free that is largely cultivated in Ethiopia and Eritrea. Most people who have heard of teff know that it is the base of injera, an Ethiopian flatbread. Beware, though, in the U.S., many Ethiopian restaurants combine barley with teff to make their injera less expensive. From a nutritional standpoint, teff is a powerhouse that contains about 354 calories per half cup uncooked. One half-cup serving also contains: --Protein: almost 13 grams --Carbohydrates: 70.6 grams --Fiber: 7.7 grams --Fat: 2.3 grams Teff is also rich in B vitamins and a variety of minerals including calcium, iron, copper, magnesium, phosphorus, manganese, potassium, and zinc.

You can add the whole grain to soups and stews. You can use the flour for pancakes, cookies, cakes, muffins and breads. Teff doesn't substitute one-for-one for wheat flour and can have a bit of a bitter taste which is why I like combining it with other flours. But it adds a ton of protein to your recipes. Here are some other recipes that include teff: Vegan Brownies (Gluten-free, Oil-free) Rocky Road Brownies (Vegan, Oil-Free, Gluten-Free) Peanut Butter Chocolate Chip Cookies (GF, Oil-free)

Berry Almond Teff Pancakes (GF, Oil-free, Vegan)

Description

Breakfast for dinner? Sure! These berry almond teff pancakes pack a hearty punch to stick to your ribs any time of day.

Ingredients

Scale

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)

Cook Mode Prevent your screen from going dark

Instructions

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.

Notes

–For the fruit you can use chopped strawberries, blueberries, bananas, cherries, chopped peaches or apricots or leave them out altogether.
–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.