Teff Pancakes

Looking to try a new gluten-free grain? Teff is a great one with a bit of a nutty flavour.

1 cup cooked Teff
1/4 tsp. Sea salt
1 cup whole grain flour (whole wheat, spelt) or buckwheat flour if making gluten-free pancakes
1 cup water or enough to make pancake batter
1 tbsp. Oil (optional- grape seed oil or coconut oil)

Mix all ingredients; cook on a hot oiled griddle. 
For variations try adding nuts, berries, or apples to the batter.

To cook teff, place 2 cups of water, 1/2 cup teff, and 1/4 tsp. sea salt (optional) in a saucepan. Bring to a boil, reduce heat and simmer covered for 15 to 20 minutes or until the water is absorbed. Remove from heat and let stand covered for 5 minutes.

Why Eat Teff:

This grain has a very high calcium content, and contains high levels of phosphor, iron, copper and thiamin (B1). It’s a wonderful gluten-free option is looking for something other than rice or quinoa.

Serving Ideas:

Teff flour can be used as a substitute for part of the flour in baked goods, or the uncooked grain added or substituted for part of the seeds, nuts, or other small grains. Due to its small size, only 1/2 Cup of teff is needed to replace 1 cup of sesame seeds.

Teff is a good thickener for soups, stews, gravies, and puddings and can also be used in stir-fry dishes, and casseroles. Teff may be added to soups or stews in either of two ways:

1) Add them, uncooked to the pot a half-hour before serving time, or

2) add them cooked to the pot 10 minutes before serving.

Cooked teff can be mixed with herbs, seeds, beans or tofu, garlic, and onions to make grain burgers.

The seeds can also be sprouted and the sprouts used in salads and on sandwiches.