In search of better and healthier grains I have used many different recipes to try to find a desirable grain blend to make a fantastic Sunday pancake. Sunday in our house is the only day I have to do some real experimenting. I can invest some time trying different creations and tweaking recipes to suit what we like in a pancake.Today I found a recipe that looked very appealing, but I really wanted to try using teff in pancake batter. Teff is an ancient grain cultivated in Eritrea and Ethiopia. The grain can be used by celiacs, and has a high concentration of different nutrients (calcium, phosphorus, magnesium, aluminum, iron, copper, zinc, boron and barium and thiamine. Teff is high in protein, which I really like. It contains ALL 8 essential amino acids for humans, and is high in healthy carbohydrates and fiber as well. Sounds healthy to me!
Using a buckwheat pancake recipe I replaced some of the flour, changed some other ingredients and came up with what I think is a fluffy and fantastic pancake batter. Hopefully you will enjoy it as much as I and my family did. Happy pancaking!
BUCKWHEAT AND TEFF PANCAKES
Ingredients:
2/3 cup flour (1/3 cup buckwheat, 1/3 cup teff)
1 teaspoon baking powder
1 tsp. cinnamon
2/3 cup milk or water
2 large eggs
1 tsp. vanilla extract
Directions:
Combine dry ingredients in a medium sized mixing bowl and using a fork break up any chunks. Mix wet ingredients in separate bowl to make sure eggs are beaten then mix into dry ingredients. Allow to sit for 2 minutes. Using 1/4 cup measurer drop mix into heated pan. Let cook for 2-3 minutes on each side or until bubbles appear on top of the pancake, flip and heat for 2-3 minutes or until browned nicely. Repeat. You may season the pan lightly with coconut oil if you are not using a non-stick pan. (I triple the recipe and freeze leftovers in an airtight container and put them in the toaster to reheat.)
.
