Out of hibernation and into the new year, I am back—Happy New Year everyone! Wow, I certainly feasted through the winter holidays. I wish I could say I snored through the last few weeks mais au contraire. When the equation is me with no days off from work and kids with two weeks off from school during this very social and festive winter holiday, along with Mamie Jacotte in town, this equals one busy gal.
I recently received some teff grains and I just started experimenting with it. Teff has its roots stemming from Ethiopia. If you have ever tried the Ethiopian fermented flatbread, injera, teff is the main ingredient. It's one of the tiniest grains out there but packed full of protein with eight different amino acids (think cells!—growth and development), high in calcium, and iron absorption.
Here's the first of my experiments...teff pancakes, gluten-free too!
INGREDIENTS//Yields 4 medium pancakes
• 150 grams (1/2 cup) teff flour
• 60 grams (1/2 cup) oatmeal flour (buy the gluten-free oats for those with allergies)
• 1 egg
• 1 cup almond milk
• 1 tablespoon maple syrup
• 1/2 teaspoon baking powder (for gluten-free option, use a gluten-free baking powder)
• 1/2 teaspoon salt
Combine your first 4 ingredients in a blender and whiz it up until you get a smooth consistency.
Add in the last three ingredients and give it a last whiz.
Heat a lightly oiled medium size pan over the stove over medium heat.
Ladle a scoop of your batter and pour it onto the pan.
Cook until bubbles start forming and take a peek underneath to see if the side has browned, then flip the pancake to brown the other side.
I used teff grains that I grinded into flour. It is probably coarser than store purchased teff flour.