I made two changes to the original recipe, which originates from my favorite detox friendly recipe site: www.NourishingMeals.com I used plain almond milk and we didn't have applesauce. I don;t recall that I substituted additional moisture for the missing applesauce, but perhaps I did add a squirt of water. I will pay more attention next time. I also used agave nectar - 1T. in place of the high glycemic maple syrup.
Instead of syrup I pureed raspberries and strawberries to use as a topping, however, the pancakes were SO moist and cinnamon-ee that they could have stood alone as a delicious breakfast roll up. Had I had the applesauce I know they would have not needed anything else for certain. I cut the recipe in half which made 7 pancakes total.
Because Teff is a grass (originates in northern Africa) and the flour is made from the grass seed - I feel this could be considered a Paleo recipe. Pumpkin seeds and sesame seeds are allowed for Paleo diets, right? Same with qunioa - considered a seed and not a grain, from what I have read, although I hear Paleo enthusiasts debate this topic. Teff flour and quinoa are both gluten free, of course, and staples in our pantry.
The following is direct from Nourshing Meals. If you are vegan and want to make the pancakes egg free, explore the website for Teff Banana Pancakes - on our list to try soon as well. You can get a great cookbook from the authors of Nourishing Meals, too.
Apple-Cinnamon Teff Pancakes
2 cups dark brown Teff flour
1/2 cup tapioca flour
2 teaspoons baking powder*
3/4 teaspoon baking soda
1/2 teaspoon sea salt
1 tablespoon cinnamon
2 cups non-dairy milk (we used plain unsweetened almond)
1/2 cup unsweetened applesauce
2 large organic eggs
3 tablespoons melted virgin coconut oil
3 tablespoons pure maple syrup (Grade B) (we used 1 T. agave nectar)
Begin to heat a 10-inch skillet over medium heat. (You may need to adjust the temp for cooking). Melt the coconut oil in skillet while mixing the dry ingredients. Measure it after it as melted.
Whisk the dry ingredients together in a medium-sized mixing bowl. Add the wet ingredients. Whisk together well.
Make sure your pan still has a little coconut oil on the bottom (just a little). Use a 1/2 cup measure to pour the batter into the pan. Cook for 60 to 90 seconds on one side, then flip and cook for 30 to 60 seconds on the second side. Add about 1/2 teaspoon of oil in between pancakes. Adjust the cooking temp as needed.
I am looking forward to making these pancakes again soon, and I hope to have the unsweetened applesauce in our pantry. Quite honestly, if my children had not been sleeping I would have simply processed some applesauce from scratch real quick using Granny Smith apples on hand. Then I would have the freshest, most yummy minimal ingredient sauce, and have some set aside for a topping as well. Doesn't that sound mouth watering to you? It does to me!
I encourage you to give these pancakes a try and let me know what you think. I was asked about my pantry and the types of flours and such that I have in it. At some point I will write about that topic, but I am still learning and stocking. I know I don't want to have 20 types of exotic flours so I am playing with recipes and substituting, so that I can bake and cook gluten free from ten or less basic ingredients.
Oh...and I have to share... I came home from my meeting tonight to an amazing smell in the kitchen. Our 15 yr old son had baked some gluten-free muffins while I was gone using another recipe I had found. It uses almond butter as a base. I snitched a bit off the top of one (they raised beautifully!) and all I can say is YUMMY!!! I should get to bed so I can get up early enough to photograph a muffin before I eat it. (LOL) When I remake the Teff pancakes I will photograph them as well and add it to this post.
May you feel great, look great, live great!