Teff seems to be a very well behaved gluten free flour. These American style pancakes are soft and springy, with the sweet version having a taste mildly reminiscent of an orange and milk chocolate cake, which is great for those of us who appear to be unable to tolerate chocolate!
It’s also low-FODMAP, if that’s something that bothers you.
This amount makes two 4″ pancakes.
1/4 cup (1 1/4 oz) teff flour
0 – 3 tsp sugar (0 tsp for savory meal, 3 tsp for sweet)
1/4 tsp baking powder
pinch of salt
1 – 2 tbsp dairy free milk OR orange juice (for sweet meal)
1 tsp oil for frying
Put all the ingredients (except oil) into a cup or small mixing bowl, and beat together briefly with a fork to form a batter.
Heat the oil in a frying pan until hot (and a splash of water instantly beads up and evaporates if splattered in the pan). Reduce the heat to medium low, and spread out the oil with a spatula or by tilting the pan.
Pour out the batter into two rounds in the frying pan, and allow to set for about 2 minutes until small bubbles have appeared on the surface of the pancake, the edges have set (and look less shiny), and the bottom has browned slightly.
Use a spatula or fish slice to flip each pancake over, and cook the other side for about a minute or until it too is lightly browned.
Serve hot with the usual breakfast accompaniments.