I have always wanted to create a pancake recipe using teff flour as teff is super nutritious and naturally gluten-free. Teff is also high in protein with a great combination of eight essential amino acids needed for the body’s growth and repair. What’s more, I really LOVE the nutty flavor of it, which gives an extra texture and flavor to your baked goods. Thus, I’m super glad that I finally made this recipe possible! These pancakes are made of teff flour and almond flour, with the addition of mesquite powder contributing to the caramel flavor, yet they are so fluffy and light that you are just like eating a cloud cake! 😆 I layered mine with some lingonberry tofu mousse and fresh strawberries which are definitely a perfect match!
1/2 cup teff flour
1/2 cup almond flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp psyllium husk
1/2 tsp cinnamon
1 tsp mesquite powder
1 tsp coconut sugar
1 tsp vanilla powder
180ml unsweetened almond milk (or sub any non-dairy milk)
1/2 chia egg (1 tsp ground chia seeds + 3 tsp water)
- Prepare the chia egg by mixing 1 tsp of ground chia seeds with 3 tsp of water. Let it sit for 5-10 minutes until thickens.
- In a medium bowl, mix all dry ingredients.
- In another bowl, add the chia egg to 1 cup almond milk and use a whisk to mix them well.
- Add the wet ingredients to the dry ingredients, mix until everything is combined into a batter. The mixture should be quite watery, if it is too thick, add more almond milk (start by adding tsp by tsp to prevent adding too much in one go).
- Heat a non-stick pan over medium heat. Pour 1/4 cup of the batter onto the pan and fry for about 1.5 minutes on one side (or until the circumference becomes dried and bubbles formed on the surface of the pancake).
- Carefully flip the pancake and fry for another 1.5 minutes.
- Continue with the rest of the batter.
- Layered with lingonberry tofu mousse (follow this recipe by replacing matcha powder with lingonberry powder) and fresh strawberries and enjoy!