Brown teff flour has become a real favourite of mine! I buy it online from Shipton Mill; easy to work with and it has a delicious flavour.
Teff grain is gluten free and native to Ethiopia where it’s used to make the flour for their Injera fermented bread or pancakes. I found this recipe in Naomi Devlin’s book, “Food for a happy gut”, but replaced her dairy ingredients with coconut yoghurt & milk to see if the pancakes would still work – they did!
The recipe is easy and quick but you need to plan ahead as the intial combination of milk, yoghurt and flour has to sit at least 6 hours. I whisked these together just before bedtime the night before, covered the bowl with a tea towel ready to mix in the rest the next morning and cook up a storm for breakfast.
My first pancake is always wonky, whatever flour I use, but after that I was flying and made about 10 – all odd shapes as you can see by the photo 🙂
They freeze easily (just defrost and warm up in a dry, hot pan), so I’ll be trying out Naomi’s burrito recipe soon as well.
We ate ours with soft boiled eggs, grilled tamari mushrooms, shredded greens and smoked salmon, yummm.
Ingredients:
130g brown teff flour
300ml coconut milk
1 tbsp coconut yoghurt (from fermented young coconuts, not coconut-flavoured dairy yoghurt!)
2 organic eggs
30-40g black sesame seeds
large pinch of sea salt
light olive oil or coconut oil for frying
Method:
Plan ahead!
You need to whisk together the milk, flour and yoghrut at least 6 hours before you want to make the pancakes. Leave at room temperature for up to 24 hours.
When you’re ready to cook, whisk in the eggs, salt and sesame seeds – add more milk if the batter is too thick. Brush a frying pan with olive, pour in some pancake batter and swirl to give you a thin crepe – with preferably a nice round shape, unlike mine 🙂
Cook for about 2-3 minutes on the first side, then carefully loosen and flip over for another minute.
Keep warm in a low oven using baking or greaseproof paper between each pancake so they don’t stick, or freeze up to a month if you want to make wraps or burritos at a later date; just defrost at room temperature and warm in a dry frying pan.
Enjoy with fruit and more coconut yoghurt, or stewed apples, or savoury pancakes with a chicken filling, or with eggs….anything really.
Have fun!