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A tower of gluten-free pancakes! By Caroline Fernandes.

Sweet Spiced Teff Pancakes

American Style Pancakes with Sweet Spices

  • Made from Teff Flour.
  • Nutritious & gluten free
  • A filling, thicker style pancake
  • Ideal for breakfast or tea.

Ingredients

  Wholegrain White Teff Flour 1kg (Tobia Teff)
225g White Teff Flour. A wholegrain flour made from this tiny seed.

  Coconut Blossom Nectar Syrup, Organic 350g (Biona)
2 Tbsp Biona Coconut Syrup. A thick, but runny syrup made from Coconut Blossom Nectar.

  Gluten-Free Baking Powder 130g (Doves Farm)
1 tsp of Baking Powder.

  Organic Ceylon Cinnamon Powder (100g) - Sussex Wholefoods
1 tsp of Cinnamon

  TRS Ginger Powder 100g
2 tsp of Ground Ginger

  Allspice Powder, Organic 100g (Sussex Wholefoods)
½ tsp of Allspice Powder

  Ground Cloves 50g (Hampshire Foods)
¼ tsp of Ground Cloves

  Vanilla Extract Ndali 100ml
1 tsp of Vanilla Extract

  Toasted Soya Spread, Crunchy 500g (WOWButter)
Use as a topping/filling. WowButter Crunchy peanut butter style spread. This is a fantastic roasted soya spread that's Peanut Free!

  Strawberry Fruit Crush, Organic 250g (The Fruit Tree)
Use as a topping/filling. Strawberry Spread. Sweet and Tart with no added sugar.

  Apricot Fruit Crush, Organic 250g (The Fruit Tree)
Use as a topping/filling. Apricot Spread. Tastes just like fresh apricots squashed into a paste.

  Blueberry Fruit Crush, Organic 250g (The Fruit Tree)
Use as a topping/filling. Blueberry Spread. A jam like spread filled with blueberries. Naturally sweet.

Other Ingredients

  • 300ml of Milk/Milk substitute such as Rice Milk
  • 1 medium/large egg lightly whisked.
  • Sunflower Oil or Olive Oil for frying.

Method

  1. Sift the flour into a mixing bowl and add the baking powder and spices.
  2. In a measuring jug mix the milk, egg and vanilla extract.
  3. Add the milk mixture to the flour and combine. Add the coconut syrup and mix vigorously until you have a thick batter.
  4. You can use the batter straight away or chill if you are making your pancakes later in the day.
  5. Use a non-stick frying pan around 5-6 inches (12-15cm) in diameter. Add a tablespoon or so of your chosen oil to the pan and allow to warm.
  6. Spoon enough batter into the frying pan to mostly cover the base. You can use the back of a heat-proof spoon to spread the batter in a circle over the base. Tap the pan on the hob to even out the batter further.
  7. When the ends start to sizzle and turn a golden brown you can then flip the pancake over and cook on the other side. As these are thick pancakes a steady medium heat if preferable to prevent burning.
  8. Layer each finished pancake with kitchen roll so that they don't stick to each other and you can keep these warm in a very low oven until all the batter is cooked.

Try drizzling your favourite syrup over the pancakes with slices of banana or apple and a sprinkling of chopped, roasted nuts. These sweet style pancakes would also taste great with chocolate spread.



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