Apple Cinnamon Teff Pancakes
The following is direct from Nourshing Meals. If you are vegan and want to make the pancakes egg free, explore the website for Teff Banana Pancakes - on our list to try soon as well. You can get a great cookbook from the authors of Nourishing Meals, too.
Dry Ingredients:
2 cups dark brown Teff flour
1/2 cup tapioca flour
2 teaspoons Rumford baking powder*
3/4 teaspoon baking soda
1/2 teaspoon sea salt
1 tablespoon cinnamon
Wet Ingredients:
2 cups non-dairy milk (we used plain unsweetened almond)
1/2 cup unsweetened applesauce
2 large organic eggs
3 tablespoons melted virgin coconut oil
3 tablespoons pure maple syrup (Grade B) (we used 1 T. agave nectar)
Begin to heat a 10-inch skillet over medium heat. (You may need to adjust the temp for cooking). Melt the coconut oil in skillet while mixing 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.
Dry Ingredients:
2 cups dark brown Teff flour
1/2 cup tapioca flour
2 teaspoons Rumford baking powder*
3/4 teaspoon baking soda
1/2 teaspoon sea salt
1 tablespoon cinnamon
Wet Ingredients:
2 cups non-dairy milk (we used plain unsweetened almond)
1/2 cup unsweetened applesauce
2 large organic eggs
3 tablespoons melted virgin coconut oil
3 tablespoons pure maple syrup (Grade B) (we used 1 T. agave nectar)
Begin to heat a 10-inch skillet over medium heat. (You may need to adjust the temp for cooking). Melt the coconut oil in skillet while mixing 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.