5 Ingredient Teff Pancakes

• servings: 8 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

135 grams teff flour (about 1 cup)

1 1/2 teaspoons baking powder

1 Tablespoon coconut oil (melted)

1 cup almond milk

1 Tablespoon vanilla extract

Directions

In a large bowl, mix the teff flour and baking powder with a whisk.

Add in the coconut oil, milk and vanilla extract. Mix until batter is smooth and lump free.

Preheat a large skillet over medium-low heat. Spray with cooking spray once heated.

Pour 1/4 cup of pancake batter onto skillet and cook until edges firm up and bubbles on the top of the pancake start to pop.

Flip with a flat spatula and cook the other side for 30-45 seconds.

Repeat with remaining batter, spraying the skillet in between pouring each 1/4 cup of batter.

Remove and serve immediately with butter, syrup or fruit.

Nutrition

• Calories: 86 kcal
• Total Fat: 3 g
• Saturated Fat: 1 g
• Unsaturated Fat: 0.5 g
• Sodium: 44 mg
• Total Carbohydrate: 13 g
• Dietary Fiber: 2 g
• Total Sugars: 0.2 g
• Protein: 2 g