Ethiopian Inspired Teff Pancakes

Ingredients

• 1 cup Teff Flour
• 2 teaspoons Baking Powder
• 2 tablespoons Sugar
• 1/4 teaspoon Salt
• 1 cup Plant-Based Milk (almond, soy, or oat)
• 1 teaspoon Apple Cider Vinegar
• 2 tablespoons Melted Coconut Oil
• 1 teaspoon Vanilla Extract
• 1 tablespoon Flaxseed Meal
• 3 tablespoons Water
• 2 cups Mixed Berries (fresh or frozen)
• 2 tablespoons Maple Syrup
• 1 teaspoon Lemon Juice

Instructions

1. 1In a small bowl, combine the 1 tablespoon Flaxseed Meal with the 3 tablespoons Water. Stir these ingredients together well and let the mixture sit for 5 minutes to thicken.
2. 2While the flaxseed mixture sits, in a large bowl, whisk together the 1 cup Teff Flour, 2 teaspoons Baking Powder, 2 tablespoons Sugar, and 1/4 teaspoon Salt until all dry ingredients are evenly combined.
3. 3In a separate medium bowl, whisk together the 1 cup Plant-Based Milk, 1 teaspoon Apple Cider Vinegar, 2 tablespoons Melted Coconut Oil, and 1 teaspoon Vanilla Extract. Once whisked, stir in the thickened flaxseed mixture from step 1.
4. 4Pour the wet ingredients from the medium bowl into the large bowl containing the dry ingredients. Whisk gently until the batter is just combined, being careful not to overmix; a few small lumps are acceptable.
5. 5Heat a non-stick griddle or frying pan over medium heat to approximately 350°F (175°C). If needed, lightly grease the cooking surface with a tiny amount of the 2 tablespoons Melted Coconut Oil. Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes on the first side, until small bubbles appear on the surface and the edges of the pancakes look set.
6. 6Using a spatula, carefully flip each pancake. Cook for another 2-3 minutes on the second side, until the pancakes are golden brown and cooked through. Transfer cooked pancakes to a plate and keep warm while you cook the remaining batter.
7. 7While the pancakes are cooking, prepare the fruit compote. In a medium saucepan, combine the 2 cups Mixed Berries, 2 tablespoons Maple Syrup, and 1 teaspoon Lemon Juice. Cook this mixture over medium heat, stirring occasionally, for 5-7 minutes. The compote is ready when the berries have softened and the sauce has thickened slightly to a syrupy consistency.
8. 8Serve the warm teff pancakes immediately with the prepared mixed berry compote.

Substitutions

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