From our contributor by Jenne Claiborne – thanks Jenne. We love these easy, gluten-free and vegan pancakes.
‘Breakfast, some would argue, is the most important meal of the day. It should be highly nutritious, satiating and delicious. My favorite vegan and gluten-free pancakes, made with teff flour, fit the bill impeccably!
If you have ever eaten Ethiopian food, you’ve had teff. This gluten-free grain is traditionally used in Ethiopian cuisine to prepare Injera, a spongy, slightly sour-tasting flat bread. Teff is now becoming more popular in the United States, thanks to it’s versatility and nutrient profile. This tiny grain can be used to make everything from porridge to pancakes, and is high in fiber, protein, and essential minerals like iron and calcium.
The high fiber content of these vegan and gluten-free pancakes will certainly keep you full for hours, and help to stabilize your blood sugar levels. An additional bonus, these exotic pancakes take minutes to prepare!
Vegan & Gluten-Free Teff Pancakes
(makes 6 small pancakes)
- ½ cup teff flour
- ¼ cup brown rice flour
- 1 Tbsp cornstarch or arrowroot powder
- ½ tsp cinnamon
- ½ tsp ground ginger
- ½ tsp baking powder
- ¾ cup almond milk
- 1 Tbsp maple syrup or coconut nectar
- 1 tsp vanilla extract
- 1 ripe banana, mashed
- 1 ripe mango, diced (add to cooked pancakes, or stir into the wet batter)
Combine all of the dry ingredients in a large mixing bowl. In another bowl, stir together the wet ingredients, including the mashed banana.
Preheat the skillet at medium/high heat. Pour the wet ingredients into the dry, and stir well to combine. Grease the skillet with a little coconut oil or Earth Balance, and reduce the heat to medium. Scoop about ¼ cup of pancake batter onto the skillet. You’ll probably be able to fit 3 pancakes at a time. Carefully flip the pancakes once the surface starts bubbling, and cook on the flip side for a couple of minutes. Remove cooked pancakes from the skillet, and place on a plate while you cook the remaining pancakes.