This is the perfect breakfast treat that is super easy to whip up and is always a great option if you have a gluten intolerance. Teff is a fantastic flour that is similar in properties to normal flour. It is a slightly finer flour, but it comes pretty close so when baking its a great substitute if you need one. Be mindful that even though this flour doesn’t contain gluten it is still a grain so if you have a problem with digesting grains you might need to be careful with this one still.
These hotcakes can be made any size you like and served as a breakfast or mid morning or afternoon snack. They also keep in an airtight container for 2-3 days. (Although are best eaten on the day).
Topping options are endless as you can go the whole hog and have maple, banana and yogurt or keep them simple with some butter.
We love to make these as a weekend treat however if we need them through the week I don’t find it hard to find time to whip up a batch as they are such an easy recipe.
If you make them slightly smaller and you can always throw them into a lunchbox as they also make a great school snack as well.
If you haven’t tried Teff flour before I am sure you will be pleasantly surprised.
Teff & Almond Hotcakes
- 14 Servings
- 1 hr
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- ▪ 100g brown teff flour
- ▪ 70g almond meal
- ▪ 15g coconut flour
- ▪ 45g rapadura sugar
- ▪ 10g baking powder
- ▪ 1tsp vanilla
- ▪ 1tsp cinnamon
- ▪ 2 eggs
- ▪ 1 cup almond milk or preferred milk substitute
- Step 1
- Mix all dry ingredients together in a bowl until combined. (Teff flour, almond meal, coconut flour, baking powder, cinnamon and rapadura sugar)
- Step 2
- In a separate jug make the liquid mix by adding 2 eggs, whisk with a fork then slowly pour in milk whisk until combined and then add vanilla and whisk again.
- Step 3
- Once your liquid mix is done slowly combine it with the dry mix by pouring in slowly and mixing as you go until it comes together. Don’t over mix and this will make the hotcakes tough.
- Step 4
- Preheat frypan on a medium to high heat then oil the frypan with coconut or olive oil.
- Step 5
- Spoon mixture into frypan with desired size. I made a small to medium size and the yield was about 14 hotcakes but depending on the size you like will determine how many you get.
- Step 6
- Depending on the size will depend how many you can fit in the pan at one time but allow for some spreading and make sure they don’t touch or they will be harder to flip.
- Step 7
- Cook in fry pan on medium heat on one side until bubbly on top.
- Step 8
- Then flip and cook through until slightly brown.
- Step 9
- When cooked remove and place on paper towel or put straight onto a plate.
- Step 10
- Serve with maple and banana and yogurt or your preferred choice of toppings.