Teff Pancakes with Banana and Maple Syrup

Instructions

1. 1In a large bowl, whisk together the 1 cup of teff flour, 2 teaspoons of baking powder, and 1/4 teaspoon of salt until well combined.
2. 2In a separate medium bowl, whisk together the 1 cup of plant-based milk and the 2 tablespoons of melted vegan butter.
3. 3Pour the wet ingredients from the medium bowl into the large bowl with the dry ingredients. Stir gently with a whisk or spoon until the batter is just combined. Be careful not to overmix; a few small lumps are okay.
4. 4Heat a non-stick griddle or an approximately 25 cm skillet over medium heat. The griddle is ready when a drop of water sizzles and evaporates quickly.
5. 5For each pancake, pour approximately 1/4 cup of batter onto the hot griddle. You should be able to fit 2-3 pancakes on the griddle at a time.
6. 6Cook the pancakes for 2 to 3 minutes on the first side, until small bubbles appear on the surface and the edges look set. Carefully flip the pancakes and cook for another 2 to 3 minutes on the second side, until golden brown and cooked through.
7. 7While the pancakes are cooking, slice the 2 medium bananas into rounds.
8. 8Serve the cooked pancakes warm. Top each serving with the sliced banana and drizzle with the 1/4 cup of maple syrup.

Substitutions

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