Some of the tastiest gluten-free baked items I’ve sampled include teff flour, so I finally picked up a bag a last week (at The Wedge) and started playing around with it here at home. My first attempt was popovers, which I renamed as pffffts. Quite delicious, but flat as pancakes.
So next I tried pancakes! Given teff’s soft texture, I had suspected for awhile it would make lovely pancakes and it indeed does. I borrowed a little pancake magic from my favorite Orange Yogurt Pancakes recipe and created a tender, fluffy, wonderfully flavorful stack. If you’ve got gluten-free (or not!) guests headed your way for the Thanksgiving holiday, these would make a terrific breakfast. Alongside bacon of course, with plenty of hot coffee (or tea). You can’t tell, but there are blueberries scattered into them as well. I thought blueberries were a pancake abomination when I was a kid, but man, nowadays I consider their warm juiciness essential.
Teff & Oat Flour Yogurt Pancakes
Serves 4
3/4 c. teff flour
1/4 c. oat flour (grind oats in a spice grinder in a pinch)
1/8 tsp. xantham gum (optional)
1/2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 c. orange juice
orange gratings (optional)
1/2 c. plain yogurt
1/2 c. milk
1 egg
1/2 tsp. vanilla extract
4 Tbsp. butter, melted, divided
blueberries (optional)
warm maple syrup and good butter to serve
In a medium bowl, stir together dry ingredients. In a small bowl, whisk together juice, gratings, yogurt, milk, egg, vanilla, and 2 Tbsp. of the melted butter. Stir into the flour mixture until just combined (batter will be quite thick).
Heat a griddle or large skillet over medium high heat until quite hot. Brush pan with some of the remaining melted butter and spread batter with a spoon onto pan in 3-inch pancakes. When pancakes bubble and are browned, flip and continue cooking until cooked through and browned on the second side. Brush pan with melted butter before each batch. Serve warm with maple syrup.
