These pancakes do not bubble up during cooking, but the mixture does hold together really nicely, making them much easier to flip than traditional pancake batters.
INGREDIENTS
1/3 cup Teff flour
1/3 cup Cornmeal
1/3 cup Rolled oats
1/4 cup Sorghum flour
1/3 tsp Salt
1/2 tsp baking soda
1 tsp Baking Powder
3t tb Olive oil
1 1/2 tb Honey
1 cup Buttermilk
1 Egg
PREPARATION
In a medium bowl, mix dry ingredients. Add oil, buttermilk, honey, and egg and stir until well combined.
Heat and oil a griddle/pan on medium-high heat. Pour about 1/3 cup of mixture onto heated griddle. When bottom half of pancake is cooked well, gently flip pancake over.
clockwise, from top-left: Chocolate Orange Fig Teff Pudding with whipped cream and mint garnish; Teff whole grains; organic, dried Black Mission Figs
Chocolate Orange Fig Teff Pudding
Not only is this pudding delicious, it may be one of the healthiest desserts you have ever eaten!
I love the taste of fresh mint with this dessert, and so I usually include extra leaves on my serving. If you don’t agree with the mint/chocolate match, you can omit the mint garnish all together.
INGREDIENTS:
10 whole Figs, Black Mission, Organic, dried (about 1/2 cup)
3/4 cup Orange juice, fresh squeezed
1 1/4 cup Water, plus 1/3 cup
1 cup Teff whole grains
3 tablespoons Cocoa powder (I used Droste Dutch Cocoa for this recipe)
1 teaspoon Vanilla extract
1 tablespoon Honey
1 teaspoon Orange zest
4 large Mint leaves, fresh (optional garnish)
PREPARATION:
Trim any hard stem tips off figs and cut into quarters. Place fig wedges in small bowl with 1/3 cup of water and let soak 30 minutes. Reserve soak water.
To a small pot add the orange juice and 1 1/4 cups water and put on medium high heat. Whisk in the cocoa powder and vanilla until the cocoa powder is completely mixed in. Bring to a boil, whisking occasionally. Whisk in the Teff, reduce heat to low, cover, and gently simmer the grains until liquid is absorbed, about 18-22 minutes. During cooking, occasionally whisk to make sure no grains stick to the bottom of the pot.
Remove grains from heat; let cool. Put fig slices (without soak water) in food processor and finely chop. Add cooked grains, honey and orange zest to figs and process together until creamy; slowly pour in fig soak water while processing. Pudding should have smooth, creamy consistency. If too heavy, add some more water and continue processing until desired lightness is reached.
Serve immediately, or keep refrigerated until service. Tweet
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