Teff and Oatmeal Pancakes
Updated Oct. 26, 2022
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup (200 grams) ground teff or teff flour
- 1cup (140 grams) whole-wheat flour
- 2teaspoons baking powder
- 1teaspoon baking soda
- ¼teaspoon salt
- 2eggs
- 2tablespoons agave nectar or 1 tablespoon blackstrap molasses and 1 tablespoon agave nectar
- 1¾cups buttermilk
- 2tablespoons canola oil
- 1teaspoon vanilla extract
- 1cup (270 grams) cooked oatmeal (rolled oats, not steel-cut; ½ cup uncooked)
- Butter or oil as needed for cooking
- 1cup blueberries, preferably organic
- 1teaspoon unbleached all-purpose flour
Nutritional analysis per serving (20 servings)
118 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 4 grams protein; 163 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Sift together the flours, baking powder, baking soda and salt
- Step 2
In a medium bowl, whisk the eggs. Whisk in the agave syrup and molasses (if using), buttermilk, canola oil and vanilla. Quickly whisk in the flour mix. Do not overwork the batter. Stir in the cooked oatmeal
- Step 3
Heat a griddle or a large skillet, either nonstick or seasoned cast iron, over medium-high heat. Brush with butter or oil. Use a ¼-cup ladle or cup measure to drop 3 to 4 tablespoons of batter per pancake onto your heated pan or griddle
- Step 4
Toss the berries with 1 teaspoon flour in a bowl. Place 6 to 7 berries on each pancake (more if using small wild blueberries), gently pressing them down into the batter. When bubbles break through the pancakes, flip the pancakes over and cook for another minute, or until they are brown on the other side. Serve right away, or allow to cool and wrap individual servings in plastic, then place in a freezer bag and freeze
- Advance preparation: The pancakes can be frozen for a few months. You can make them a day ahead and reheat in a low oven or in a microwave.
Private Notes
Comments
These are delicous. I had whole teff and didn't grind it. It adds a slight crunch, which I like.
You can make these gluten and dairy free by using almond milk for the buttermilk, and amaranth and a little corn flour for the whole wheat. And this is the first time I used steel cut oats...they give nice chewy bits to the delicate lightness of the pancakes. Also use Earth Balance original for the butter. Very yummy!
Made this recipe and loved it. Ate a couple of pancakes for breakfast and froze the rest. One day I defrosted one, added a bit of peanut butter and apple slice on top and ate it for lunch. This recipe will become a favorite. Only comment would be that the batter seemed a bit too thick - thinking I will add a bit more buttermilk next time.
I made these with no cooked oats and a bit of sourdough starter and they were delicious!
Delicious- added a cup of chopped walnuts which really complimented the flavor of the teff. Almond milk and plain yogurt in place of buttermilk. Used cranberries and banana as that’s what I had on hand. Really wholesome and nutritious.
I followed the recipe as written. My batter seemed very thin, though the pancakes cooked up well. The teff caused the cakes to burn quickly at med-high heat (at least on my stove). Medium heat worked perfectly. I loved the nutty flavor that the teff brings.
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