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Home Pancakes with teff flour

Recipes Main courses Gluten-free Lactose-free

After several breakfast recipes featuring small pancakes, I thought it was time for a tasty recipe for large pancakes. The kind you enjoy with bacon or cheese, or sweet with fresh fruit or a drizzle of maple syrup. Of course they had to be gluten-free, and these teff flour ones are really delicious. I made them with bacon, but you can vary them endlessly. Prefer really sweet pancakes? Don't worry, we also have a delicious gluten-free Kaiserschmarren; sweet Austrian pancakes.

Recipe

Teff Flour Pancakes

Pancakes shouldn't be missing from your meals, even if you have a gluten or lactose allergy or intolerance. That's why this delicious recipe uses teff flour and plant-based milk.

Course	Main course
Kitchen	Dutch
Servings	3-4 pancakes

Preparation time

Preparation time	10 min
Total	15 min

Equipment

Mixing bowl
Whisk
Frying pan
Spatula

Ingredients

100 grams teff flour
250 ml plant-based milk (e.g., unsweetened almond milk or soy milk)
2 small tablespoons olive oil or coconut oil
1 large egg (or 2 small ones)
Add toppings: such as bacon, cheese, maple syrup or fresh fruit. Whatever you prefer.

Teff Flour Pancakes

Mix the teff flour with the plant-based milk, olive oil and the egg for a few minutes until light and airy.
Use a non-stick pan and, if needed, add a little olive oil or coconut oil. Fry the pancake on one side until golden brown, add slices of bacon and carefully flip. The pancakes tear relatively easily because the batter contains no gluten. Cook this side for about 2 minutes.
Flip once more and fry the pancake until golden brown. Serve warm or cold. Enjoy!

Cooking mode Prevents your screen from going to sleep

Teff flour is a gluten-free flour with a mild, nutty flavor. It's high in fiber, iron and protein, which makes these pancakes not only tasty but also a nutritious choice for breakfast or lunch.

Serve the pancakes with your favorite toppings. Think fresh fruit, maple syrup or savory options like bacon and cheese. Because the batter contains no gluten, the pancakes are slightly more fragile than usual. Use a good spatula and flip them carefully.

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