If you’re familiar with Ethiopian cuisine, you’ll recognise teff as the primary ingredient in injera bread. Teff is a gluten-free grain with great versatility and is something of an unassuming super-food (think quality protein, iron, calcium and resistant starches).
With its malty and nutty notes, it reminds me of Maltabella, which in turn reminds me of breakfast and by that association; pancakes, which by the way also functions as a rather good vehicle to introduce new ingredients and grains to your family.
Teff Pancakes with Papaya and Mint
Recipe adapted from Mind Body Green
Makes around 7 palm-sized pancakes
- 1 cup teff flour
- 1/2 TBSP baking powder
- 1/2 TSP arrowroot powder/corn starch
- pinch of salt
- 1 TBSP coconut oil/ghee
- 1 cup milk
- 1/2 TBSP vanilla extract
- 1 TBSP agave syrup/honey
- 1/2 tsp cinnamon
- 1 papaya -deseeded and cubed
- dried mint
- maple syrup/honey/reduced fruit juice to serve
Preheat a non-stick frying pan on medium heat.
Mix the dry ingredients and then add the oil, milk, vanilla and syrup. Stir until the mixture combines.
Spoon palm-sized rounds of the batter onto the pan. Turn the pancakes over once bubbles begin to form on the surface. Cook until the pancake is browned on both sides.
To assemble, brush each pancake with syrup and layer with cinnamon, papaya and dried mint.
These pancakes have a cakey texture, and you definitely need a bit of moisture, by way of syrup or reduced fruit juice, to counter any palate-sticking tendencies.