These Banana Oat Teff Pancakes are nutrient dense, scrumptious and satisfying!
They're easy to make and perfect for any day of the week.
Teff is one of the most nutritious foods. It is gluten free, high in protein, and contains all essential amino acids. You can add teff to your porridge, use if for making injera (Ethiopian classic fermented bread similar to a crepe), pancakes, breads, crepes and more.
Banana Oat Teff Pancakes
1/4 Cup toasted Teff (toast in a pan for 5 minutes)
1 cup Oat Flour
1 tsp Baking Powder
Dash of Turmeric Spice Blend (mix of Turmeric, cloves, cinnamon, nutmeg)
1 Cup Coconut Milk
2 tsp Apple Cider Vinegar
1/3 Cup Mashed Ripe Bananas
1 tsp Pure Vanilla
Measure and mix coconut milk with apple cider vinegar and set aside while you get the rest of the batter ready. This is a quick method for making vegan buttermilk.
Whisk together Oat flour, toasted teff, baking powder and Turmeric spice blend in a bowl.
Add the coconut milk and apple cider mixture to the dry ingredients. Whisk until well combined, the fold in the mashed bananas.
Place in the fridge for 5 - 10 minutes to thicken.
Heat and coat a skillet or gridlle with Vegan butter or coconut oil. Scoop 1/4 cup of batter on the pan and cook on both sides for approximately 2 minutes until golden brown.
Stack and serve! I served these scrumptious places with unsweetened peanut butter, hemp seeds and maple syrup for a an extra nutritious and delicious breakfast!