More often than not when you see the gluten-free label it'll likely be substituted by starch of some kind. When it comes to gluten-free pancakes that's often the case. Instead of making a gluten-free mix of starchy flours today we'll simply use Teff. Teff is predominately grows in Ethiopia and Eritrea it is a gluten-free grain and is the main ingredient in Injera, the Ethiopian flat bread. What's great about these pancakes is that you won't need xanthan gum nor any hard to find ingredients. Matter of fact this recipe is not too different than our Spelt flour pancakes. Find teff flour at stop & shop or whole foods market. Teff can also be used as a flour substitute in our portobello mushroom patties.
Ingredients:
- 1/2 cup teff flour
- 1/8 tsp sea salt
- 1 tbsp grape-seed oil
- 2 tsp walnut butter (or other seed or nut) (see recipe)
- 2 tsp agave (optional)
- 1/2 cup water [or seed or nut milk (see recipe)]
- 1/2 tsp Sea moss blend
Method:
- Preheat the pan with olive oil on low heat.
- Mix olive oil, almond butter, irish moss blend, agave and water.
- Mix flour in a different bowl with sea salt and cinnamon.
- Combine both mixes into a doughy mixture.
- Leave the batter to sit, covered for 5-10 minutes.
- Keep on low heat pour into the pan, cook for about 15 minutes on one side and flip when possible. Cook other side for another 4 to 5 minutes.
- Remove pancake from stove top and cool for 5 minutes.
- Serve with agave.
Yields 1 pancake.
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