Teff pancakes

by Kam


Good morning lovelies and happy Monday! The weekend and the good weather flew by as always and now we have a grey and rainy Monday! But that doesn’t matter! We will just make the best of it and dream a little of this yummy pancakes I made for our Sunday breakfast yesterday. As you may know already, in our family Sundays are pancake days. As I would find it boring to always make the same pancake recipe, I like to experiment with new ingredients to mix it up a little.
Teff has rapidly become one of my favourite ingredients to use, as it is just so healthy and versatile. These American style pancakes are thicker and smaller than our thin and larger German ones. They taste great with maple syrup and fresh fruit. If you leave out the sweetener in the recipe you can enjoy them with savoury toppings as well.
Wishing you all a beautiful day and good start into the week!



Teff pancakes

Servings 4


  • 1 1/2 cups teff flour
  • 1 1/2 cups glutenfree all-purpose flour
  • 2 tbsp chia seeds
  • 1 tsp baking powder
  • 3 cups almond milk
  • 2 tbsp maple syrup
  • coconut oil for baking


  1. Mix the chia seeds with 1 cup of almond milk and let sit for 5 minutes. Mix the flour with the baking powder in a separate mixing bowl. Add in almond milk, chia seeds mixture and maple syrup and gently mix together.
  2. Heat a frying pan on medium heat and add some coconut oil. Bake the batter in small portions until bubbles form on the surface, then flip the pancakes and bake until golden brown.
  3. Serve with maple syrup, fruits, coconut yoghurt etc.




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