Teff Banana Pancakes
Teff's subtle sweet molasses, hazelnut, and chocolate-like flavor make delicious gluten-free pancakes everyone will love. Bananas and cinnamon add natural sweetness with just a touch of maple syrup for a pancake that you can easily pick up and eat like a muffin. Teff flour is rich in iron and calcium. Butter and eggs provide Vitamin A. Eggs are also a great source of zinc, which helps you metabolize Vitamin A. Zinc deficiency is related to night blindness. If you choose extra virgin coconut oil, you will also get Vitamin E, Vitamin K, iron and a delicious coconut flavor.
If you want to substitute 2 cups whole wheat pastry flour for the teff flour, be sure to reduce the juice to 3/4 cup.
- 3 tablespoons flax seeds
- 5 eggs
- 2 ripe bananas
- 3 tablespoons maple syrup or honey
- 1 tablespoon vanilla extract
- 1 cup apple juice
- 1 teaspoon cinnamon
- 2 cups teff flour
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1 tablespoon extra virgin coconut oil or butter
- Place the flaxseeds in a blender and grind until powdery. Add the bananas, eggs, juice, maple syrup, and vanilla. Blend well. If you like light fluffy pancakes, add only the yolks at this time and reserve the whites.
- Sift together the flour, baking powder, salt, and cinnamon into a large mixing bowl. Add the banana mixture and stir until well combined.
- If you reserved the whites for lighter pancakes beat them until firm but not dry and fold them into the other ingredients.
- Heat a griddle or large skillet over medium heat. Melt coconut oil and brush it over the griddle.
- Drop heaping tablespoons of batter onto the hot griddle and cook 1 1/2 minutes, or until the tops are bubbly and the edges are dry. Using a spatula, turn the pancakes over and cook another minute, or until the bottoms are brown.
- Serve immediately.