Apple Teff and Buckwheat Pancakes (Recipe)

Screen Shot 2019-10-10 at 1.32.16 AM.pngIt’s a 30,000 year old indulgence with a history steeped deep into the Stone Age.  It’s an adaption that meets the dietary requirements for coeliac using a mixed flour approach in order to let you control the pronunciation of buckwheat in this recipe.

shutterstock_785906737.jpgIngredients:

  • 3/4 cup teff flour
  • 1/2 cup buckwheat flour
  • 3/4 cup almond milk or milk of choice
  • 2 eggs or equivalent substitute
  • Pinch of sea salt
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1 teaspoon cardamom
  • 1 tablespoon pure maple syrup
  • optional
  • shutterstock_569441680.jpg1/2-1 grated organic apple, skin on


Method:

  1. Place all dry ingredients into a bowl and mix well
  2. Add grated apple and mix
  3. Combine milk, maple and eggs or egg substitute into a measuring jug
  4. Add milk mix into dry mix and stir to combine
  5. Place spoonfuls of mix into a preheated pan, you may need to add coconut oil to the pan so the pancakes won’t stick
  6. When bubbles appear on the surface and edges become golden, flip and cook the other side
  7. Serve with nut butter, Yummee Gluten Free, of course and blueberries

Add blueberries, banana or other fruit to the mix, add 2-3 tablespoons of any Yummee Gluten Free nut butter to the mix, leave out or keep the fruit in and add about 3 tablespoons of raw cacao to the mix for a chocolate version.

 

 


About the Author:  Denise Guray
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