Teff Pancakes (GF, DF, EF)

Have an allergy to dairy? Or dairy, soy, wheat, eggs, and nuts? If so, I’m sure you have discovered that calcium can be quite hard to come by. There is, however, a great gluten free alternative flour that just so happens to be loaded in calcium and iron. Add these pancakes to your normal diet for a calcium boost! Not to mention, they taste delicious and are really easy to make!

Now, usually I post recipes that are dairy, soy, egg, wheat, and nut free due to my daughter’s food allergies. This recipe is all of those things. HOWEVER, we are now able to use nuts in my daughter’s diet. She is finally beginning to outgrow these food allergies (slowly, but hey, a little goes a long way)! So, I usually make these with unsweetened vanilla almond milk now, but they are delicious either way.

These are not sweet pancakes, but they taste so good with something sweet on top! If you can have nuts, mix up some peanut or other nut butter with jelly and add on top of the pancake for the best tasting breakfast ever in my opinion!

To keep it nut free, drizzle some maple syrup, and top with sliced bananas or use a fruit puree. Our whole family loves these!

This recipe is an adapted version of the original here to incorporate more grains/nutrients and make it coconut-free.

INGREDIENTS:

  • 1 1/2 cups teff flour
  • 3/8 cup sorghum flour (see note)
  • 1/8 cup amaranth flour
  • 1 TBS baking powder
  • 1/2 tsp salt
  • 1 TBS vanilla extract
  • 2 TBS honey
  • 2 TBS avocado oil
  • 2 cups vanilla flavored rice milk
  • Avocado oil for cooking

Notes:

–the 3/8 cup of sorghum: basically, just fill a 1/2 cup about 1/4 of the way (an 1/8 of a cup) with amaranth and then fill it the rest of the way to 1/2 with sorghum flour. Or you can skip the amaranth and just use 1/2 cup of sorghum flour.

–Any oil can work, I just prefer avocado oil

DIRECTIONS:

  1. In a large mixing bowl, whisk the dry ingredients together until combined.
  2. Add the wet ingredients to a smaller mixing bowl and mix well.
  3. Pour the wet ingredients into the large mixing bowl with the dry mixture and stir to combine. A few lumps are okay.
  4. Add about a TBS (depending on your skillet size, I use 4-pancake, large skillet) of avocado oil to a preheated skillet on medium heat.
  5. Pour about a ladle-size spoon amount of batter into the skillet and cook until the top bubbles and the bottom is lightly browned, about 3-5 minutes.
  6. Flip and cook for about 3 more minutes, until the pancake is cooked through and lightly browned on both sides.
  7. Serve with a side of sausage and enjoy!

If you enjoy this recipe, please like, comment, and share. And please let me know how it turns out if you try it! Check out more recipes here, or on the right side “Recipes” tab.

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Delightfully Sweet Pancakes (Allergy-Friendly)

These pancakes are so sweet, you won’t need syrup! They’re so good, my daughter was running into the kitchen yelling “Pay!! More!!” (she can’t say pancakes yet).  They do have a few sources of “sugar”, including banana, brown sugar, and honey, but not much of each. And with the garbanzo bean flour, they also have protein and magnesium, and the sorghum adds a nutritious grain to a little one’s diet.

I make these for my daughter who cannot have wheat, soy, eggs, dairy, or nuts, so they are allergy friendly.  She eats pancakes with a side of 2 pork link sausages and some fruits. It is a breakfast that I know she will gladly eat!

You will notice that these pancakes are flat, not fluffy. They will not rise very much at all, but that is actually part of what makes them taste so great. Cook them with extra oil to make them crispy and add some fats for your growing kids. They may even be considered crepes by some, but either way, they taste great!

 

INGREDIENTS:

  • 1/8 cup sorghum flour
  • 1 1/8 cup GF all-purpose flour (Garbanzo flour mix works best for me)
  • 3 TBS brown sugar
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 large, ripe banana*
  • 1 teaspoon of honey
  • 2 teaspoons avocado oil
  • 1/2 teaspoon vanilla extract
  • 3/4 cup rice milk
  • 1/4 cup vanilla hemp milk**
  • Avocado oil for cooking

 

DIRECTIONS:

Add dry ingredients (first 6) into a large mixing bowl and mix well. I use a handheld mixer to break up all the brown sugar bits.

Mash the banana in a separate, smaller mixing bowl. Add honey and oil and beat with the handheld mixer, or whisk well by hand. Add the milk and vanilla and mix well.

Add about a TBS and a half of avocado oil in a skillet big enough to cook 4 pancakes at a time (less oil for a smaller skillet, but enough to coat the bottom) and heat on medium-high heat.

Make a well in the middle of the flour and add the wet ingredients in the well. With a handheld mixer, mix just until smooth.

 

Add 1/4 cup of batter for each pancake to the heated skillet. When bubbles form throughout the top, flip and cook until golden brown on both sides.

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Add about 1/2 to 1 TBS for each batch to keep the bottom of the skillet coated.

 

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NOTES:

*I freeze ripe bananas and then microwave them when I am ready to use them. That makes them more sticky as an egg replacer.

** You can just add 1 cup of rice milk if that is what you have. The hemp milk adds a good flavor, but is not essential.

The longer the batter sits out, the more fluffy the pancakes will be, although they will never truly be fluffy with this recipe. If you want thinner, crispier, crepe-like pancakes, cook them right away. If you want them to have more of a pancake-like texture, let the batter rest for at least 20 minutes before cooking.

 

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