I’m going to share my favorite gluten-free, dairy-free pancake recipe with you. I adore teff.
Teff is a super tiny, gluten-free Ethiopian grain that is extremely high minerals, namely iron. Teff is probably most well-known for its appearance as a flour in the flat, pancake-like bread, injera – a staple food in Ethiopian cuisine. Teff is also high in protein, complex carbohydrates, and fiber, making it a perfect breakfast food.
For those of you who don’t like to add any starch to gluten-free recipes you can make this recipe without tapioca flour, however, the end result is a bit crumbly. You can easily make gluten-free pancakes and waffles without xanthan gum, but leaving out the starch as well makes things a little tricky.
Dry Ingredients:
- 2 cups dark brown teff flour
- 1/2 cup tapioca flour
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 tablespoon cinnamon
Wet Ingredients:
- 2 cups non-dairy milk
- 1/2 cup unsweetened applesauce
- 2 large organic eggs
- 3 tablespoons melted virgin coconut oil
- 3 tablespoons pure maple syrup
Begin to heat a 10-inch skillet over medium heat. (You may need to adjust the temp for cooking). I melt the coconut oil in here while I mix the dry ingredients. Measure it after it as melted. Whisk the dry ingredients together in a medium-sized mixing bowl. Add the wet ingredients. Whisk together well. Make sure your pan still has a little coconut oil on the bottom (just a little). Use a 1/2 cup measure to pour the batter into the pan. Cook for 60 to 90 seconds on one side, then flip and cook for 30 to 60 seconds on the second side. Add about 1/2 teaspoon of oil in between pancakes. Adjust the cooking temp as needed. I cook mine just under medium.