Teff Gluten & Dairy Free Pancakes

by Bea Garth copyright 2010

Note: This time of the year many of us want to start using alternative gluten free flours  and other healing foods as well as herbs.  The following is one of my favorites.

Teff Pancakes with alternatives…

In mixing bowl add and mix together and blend using a wire whisk:
¼ cup oil (grape seed, safflower, or sunflower etc. Even olive oil will do)
3 cups water
½ tsp. salt
2 tsp. baking soda
1 tsp. xanthum gum
Then mix in (one ingredient at a time) with a large spoon:
½ cup tapioca flour
1 cup sorghum flour
1 ½ cup teff flour

If the batter is too stiff, add a little more water.

If eggs are OK for you, you can add an egg or two. If you do add eggs however only put in one teaspoon of the baking soda unless you like your pancakes really “cake-like” and high. The eggs can take the place of the xanthum gum if necessary.

Preheat your frying pan, then turn down to medium low. When pan is hot but not too hot add a half teaspoon of coconut oil. It’s the best oil to use since it doesn’t stick or burn easily plus is very healthy to use.

I make small to medium sized pancakes and turn them after roughly 3 minutes per side.

I like to serve them with yogurt and sunflower seeds sweetened with a small dusting of plain powdered stevia, however any cut fruit or honey etc. will do.

Make extras as snacks. Nice for lunch or anytime. You can store the batter with a lid or plate on top of the bowl or container and make as needed. Enough for 3 or 4 people—or 3 or 4 mornings.

Note: Alternatively one can substitute cornmeal, buckwheat or even brown rice flour for the teff (or the sorghum). If  desired, one can substitute a tablespoon of mashed yam for the tapioca flour and add some other less adhesive flour in its place. Mashed banana is good too for its adhesive capabilities —1 to 2 small banana should do it. Alternatively one can simply use 1 to 2 eggs and forget the yam or banana unless desired for taste etc.
I sometimes add already cooked rice to it to give it a nice texture, esp. if I use brown rice as the main flour ingredient. Add less other flours like sorghum if so however…or add  as little more oil and water to make a bigger batch.


Categories: GF Recipe by Bea Garth

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