Teff Banana Pancakes with Berry Sauce (Vegan and Gluten-Free)
Updated: Jun 6, 2020
Please note: It can sometimes be hard to find Teff flour but it makes THE BEST pancakes so it is worth sourcing it. I actually prefer these to regular pancakes and so does my partner. That is how good they are!! And... you can feel good about eating them too.
This flour is naturally gluten-free, rich in protein, fiber and a low allergen. I ordered mine on Amazon - brand is Bob's Red Mill.
1 cup teff
¼ cup tapioca
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1.5 cups warm water
2 tbsp ground flax
½ cup mashed banana (1 medium) - can also use apple sauce
2 tbsp melted coconut oil
Preheat oven to 200.
Mix warm water and ground flax in a bowl and let sit until it becomes thicker. This will be your "egg". Let sit for about 5 minutes.
Mix dry ingredients in a bowl
Mix in melted coconut oil and banana into the flax mixture.
Combine the two together to make your pancake batter.
Heat a large non-stick pan to medium with some coconut oil. Pour about 1/3-1/2 cup of batter into the pan for each pancake. I like to make 2 at a time.
You will know to flip them when the batter starts to bubble.
Flip and then put into preheated oven to keep warm.
Make the rest of the pancakes. Will make about 5 total.
While the pancakes are cooking, make your berry sauce.
1.5 cups frozen mixed berries (or berry of choice) - you could also use fresh.
2 tsp tapioca flour (or any starch such as arrow-root, corn starch or white flour
1 tbsp maple syrup
In a small pot heat the berries on low with lid on. Let it simmer until it creates a runny sauce stirring occasionally.
Add in the flour and maple syrup. Let simmer until thickened with the lid off. Only takes a few minutes.
Serve with butter or additional coconut oil for spreading on pancakes. Top with berry sauce and some more maple syrup.
Adapted from the cookbook Nourishing Meals by Alissa Segersten and Tom Malterre