Teff Pancakes with Maple Syrup
Fluffy teff pancakes drizzled with rich maple syrup for a wholesome breakfast.
10 mins
Prep Time
15 mins
Cook Time
2
Servings
Ingredients
- 1 cup teff flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup buttermilk
- 1 large egg
- 2 tbsp melted butter
- 1 tsp vanilla extract
- Maple syrup for serving
Nutrition Facts
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Instructions
Mix dry ingredients: In a large bowl, whisk together teff flour, sugar, baking powder, baking soda, and salt.
Combine wet ingredients: In another bowl, beat the egg, then add buttermilk, melted butter, and vanilla extract. Mix well.
Make the batter: Pour the wet ingredients into the dry ingredients. Stir until just combined; avoid overmixing to keep pancakes fluffy.
Heat the pan: Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
Cook the pancakes: Pour 1/4 cup batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown.
Serve: Stack the pancakes on a plate and drizzle generously with maple syrup. Enjoy warm.
Chef's Tips
- Batter Consistency: If the batter is too thick, add a little more buttermilk to reach the desired consistency.
- Resting Time: Let the batter rest for 5-10 minutes before cooking to allow the teff flour to hydrate fully.
- Flavor Boost: Add a pinch of cinnamon or nutmeg to the batter for extra warmth and flavor.
- Storage: Store leftover pancakes in an airtight container in the fridge for up to 2 days. Reheat in a toaster or oven.
- Toppings: Enhance with fresh berries, banana slices, or a dollop of yogurt for added texture and taste.
