Sunday, March 23, 2014

Gluten Free Teff Pancakes - The BEST pancakes ever!

The first time our daughter had these pancakes she said they were the best she had ever had. My children ask for Teff pancakes often, and my husband, who is not a fan of pancakes, even likes these particular cakes as they are not DRY, as most pancakes tend to be.  Teff pancakes are better than buckwheat, buttermilk or any of the pancakes I have grown up with.  Gluten free - these pancakes are complex carb based and with a few channges, low glycemic in regards to sugar content.  

This recipe is also DAIRY and SOY free - and therefore, it is a most satiating breakfast food for those on the elimination food plan, or those who prefer anti-inflammatory food choices.

I have made this recipe previously, but today am reposting with a few ehancements per my personal preference. I have also cut the recipe in half as I felt like I was forever making pancakes on the griddle with the original. Which is great if you have a large family or want leftover cakes on hand.

The original recipe is from Nourshing Meals and can be found in the Whole Life Nutrition Cookbook. If you are vegan and want to make the pancakes egg free, explore the Nourishng Meals website for Teff Banana Pancakes - on our list to try soon as well. The cookbook is one I reach for time and time again.

Today's recipe includes "raw-cooked" homemade applesauce. Inspired by Pioneer Woman, I changed it up a bit, using low glycemic coconut sugar. It was so quick and easy to make, I encourage you to make homemade applesauce for your recipe, and perhaps even for topping in lieu of high glycemic maple syrup. Another change from my orignal Teff pancake recipe shared over a year ago, this recipe  adds a splash of apple cider vinegar, which makes the pancakes lighter.

Raw Cooked Homemade Applesauce
1/2 large apple, peeled, cut into wedges
1/2 lemon, juice and set aside
1/2 tsp. cinnamon
1/2 tsp. raw coconut sugar
1 T. water

To make the applesauce, in a small blender, combine ingredients and blend until fairly smooth. Add a little bit more water at a time if needed, to desired consistency. Small bits of apple are fine.  Let this sit as the lemon juice will help "cook" the apple. Recipe makes approx. 1/2 2/3 c. of applesauce to be used in recipe below. Double the recipe if you would like to top your pancake with applesauce.

Apple-Cinnamon Teff Pancakes
Dry Ingredients:
1 cups dark brown Teff flour
1/4 cup tapioca flour
1 teaspoons baking powder*
1/2 teaspoon baking soda
1/4 teaspoon sea salt
2 tsp. cinnamon
Wet Ingredients:
1 cup plain unsweetened almond mlk (we use Silk brand)
2 T. raw applesauce (recipe above)
1 large organic eggs
1 T. melted virgin coconut oil
1/2 tsp. Bragg's apple cider vinegar
1 T. coconut sugar 

Begin to heat a 10-inch skillet over medium heat. Melt the coconut oil in skillet while mixing the dry ingredients, and pour into a small glass prep bowl. You will want approximately 2-3 tablespoons of melted oil. Measure coconut oil for the recipe after it as melted. You may also wish to set your oven to the lowest setting, as this is how I keep pancakes, and plates, warm until all are ready to be served.
Whisk the dry ingredients together in a medium-sized mixing bowl. It is important to blend the dry ingredients well before addng wet ingredients.   In a separate bowl, mix wet ingredients together with a whisk, and slowly pour into the dry ingredients, blending well.

With heat set to medium, coat your skillet with coconut oil prior to each cake, if needed. Use a 1/2 cup measure, or soup ladle, to pour the batter onto the pan. Cook for 60 to 90 seconds on one side. As the pancake batter starts to bubble, and edges appear dry,  flip and cook for 30 seconds more. Add about 1/2 teaspoon of oil in between pancakes. Adjust the cooking temp as needed. These pancakes cook up fast so you may want to monitor the temperature, and lower as needed.  Don't be distracted by other tasks.

I mix my pancake batter in the 8 cup stainless steel mixing bowl from Pampered Chef. I love the rubber grip on the bottom.  As the batter is near the end, because the bowl has a pour spout, I can use a rubber spatula to pour all remaining batter on to the griddle. The last pancake always tends to be a bit larger than the rest.

Recipe makes six 6-7" pancakes.

Teff flour has become one of my most favorite gluten free flours, and I will be certain to never let my pantry run out. The grain orignates from Ethiopia and is high in calcium, and vitamin C, which is rare in a grain.  High in resistant starch, the fiber of Teff can help manage blood-sugar, weight control and colon health. If you have been a long time reader of my health journey, you will understand why ALL of those benefits would be of great personal interest to me. You can learn more about Teff from the Whole Grain Council.
Here is to feeling great, looking great, and living great...which is how we can feel when we focus on a lifestyle focused on plant based foods and consumer products that are pure, safe and beneficial.
Rita S.

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