Teff Banana Pancakes
2 cups teff flour
2 tsp baking powder
1 tsp sea salt
1 tsp cinnamon
2 whole bananas
1/4 cup coconut oil
2 cups almond milk
1 tsp vanilla
2 whole eggs
Teff is a tiny little dark brown grain native to Ethiopia. Its flavor is mild and nutty and it packs a serious nutritional punch. It's becoming easier to find cool varieties of grains like these at any decent supermarket. Bob's Red Mill produces a teff flour.
Combine dry ingredients in a large mixing bowl.
In another mixing bowl smash the banana and add the remaining wet ingredients to combine well.
Stir wet ingredients into dry ingredients.
To make the pancakes: Heat a griddle to 350 degrees. Drizzle with a small amount of coconut oil (or preferred neutral oil). Pour batter in desired size onto hot griddle. Cook the pancakes on one side until small bubbles begin to erupt to the surface and they are slightly set. Carefully flip to the other side. The pancakes are done when steam begins to rise from the tops. Remove to a plate and keep warm as you continue cooking in batches.
Why should I make pancakes with all these weird grains, you ask? Variety is the spice of life, and the key to a healthy diet. Wheat is not bad, but there's more out there. Using different unrefined whole grains will provide varied nutritional benefits and it never hurts to keep things interesting! You can switch up the teff flour in this recipe for buckwheat flour.