Teff Pancakes with Ricotta and Spinach

These gluten-free pancakes are made from teff, an ancient grain from Ethiopia that is becoming very popular as a ‘super food’ as poor quinoa is being asked to step aside. Teff has been a staple food for centuries in the horn of Africa where it is used to make injera, a flatbread.

Teff is high in iron and ideal for vegetarians looking for sources of protein. This recipe for teff pancakes with ricotta and spinach was shared with me by a friend, Saba, who runs the fantastic Saba’s Ethiopian Restaurant in Melbourne, Australia. Saba also sells teff flour in her restaurant.

 

If you’ve read this far then you should keep in touch! Like The Somali Kitchen on Facebook. Add me to your Google+ circle, follow on Twitter, like on Instagram or pin on Pinterest.

 

Teff Pancakes with Ricotta and Spinach

Author:
Recipe by:
Saba Alemayoh

Ingredients

½ cup teff flour
1/8 tsp salt
1/8 tsp. nutmeg
½ cup milk
1 egg
1 tablespoon butter melted
9 teaspoons of light ricotta
100g spinach

Instructions

1. Combine the milk, egg, ricotta and melted butter. Add the dry ingredients and whisk until smooth.
2. Spray a pan with oil and heat. Add about a tablespoon of batter and tilt in a circular motion to create a small pancake.
3. Cook for 45 seconds or until the surface of the pancake is set. Turn with a spatula and cook for an additional 30 seconds.

Prep time:
Cook time:
Total time:
Serves: 2

2 Responses to “Teff Pancakes with Ricotta and Spinach”

  1. Andreya

    These pancakes look very tasty. Thanks for sharing the recipe 🙂

    Reply

Leave a Reply