I adapted this recipe to include teff flour.
These medallion size pancakes are not only delicious, they are healthier with the added teff flour.
Ingredients
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[method] => well shaken
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[title] => flour, whole wheat
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[title] => flour, teff, whole, stone ground
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[ingredientuuid] => 951788ff-cb51-3c04-3576-aec35f9f7e84
[quantity] => 0.25
[measure] => cup
[title_custom] => teff flour
[componentid] => 1
[method] => see healthfood store
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-
2 eggs
-
1 1/4 cup buttermilk well shaken
-
2 tbsp unsalted butter
-
1/2 tsp vanilla extract
-
2 tbsp vegetable oil to grease grill
Make Ahead Pancake Mix
-
1 cup old fashioned rolled oats not instant
-
2 cup all purpose flour
-
3 1/2 cup whole wheat flour
-
1/4 cup teff flour see healthfood store
-
1/2 cup white sugar
-
2 tbsp baking powder
-
1 tbsp baking soda
-
2 tsp salt
Recipe Method
1. First make the dry
pancake mix.
Grind rolled oats in food processor or small grinder until flour-like consistency. Transfer to bowl. Add all remaining ingredients.
2. In another large bowl, lightly beat eggs. Blend in buttermilk, melted butter and vanilla. Add pancake mix and stir just until the mixture forms a lumpy batter.
3. Heat a large griddle or skillet over medium heat. Lightly coat with oil using a silicone brush or paper towel. Pour a scan ¼ cups of batter, leaving approx 2 inches between pancakes. Once the pancakes start to bubble, turn over to cook other side. Cool on wire racks. Serve with fresh berries and/or pure maple syrup.
If freezing, spread pancakes in a single layer on cookie sheet covered with parchment paper. Once frozen, store in a plastic bag or air tight container.
Refrigerate or freeze up to 3 months in air-tight container.
NOTE: All 3 flours may be substituted for 6½ cups of whole wheat pastry flour.
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