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.
Teff Pancakes with Ricotta and Spinach
½ cup teff flour
1/8 tsp salt
1/8 tsp. nutmeg
½ cup milk
1 tablespoon butter melted
9 teaspoons of light ricotta
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.