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Teff banana pancakes

Teff banana pancakes

Prep:10minCook:15min

From the book Nourishing Meals, these vegan and gluten free pancakes are delicious. The original recipe calls for melted virgin coconut oil. I use expeller pressed canola to avoid saturated fat. Sub applesauce if you can't have bananas. Use whatever plant based milk you prefer.

Updated at: Thu, 04 Jul 2024 22:15:02 GMT

Nutrition balance score

Good

Glycemic Index

62

Moderate

Glycemic Load

21

High

Nutrition per serving

Calories228 kcal (11%)

Total Fat9.2 g (13%)

Carbs33.4 g (13%)

Sugars4.1 g (5%)

Protein4 g (8%)

Sodium372.2 mg (19%)

Fiber4.6 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Dry ingredients

1 cupteff flour

¼ cuptapioca flour

1 teaspoonbaking powder

½ teaspoonbaking soda

¼ teaspoonsalt

Wet ingredients

or milk, warmed

2 tablespoonsground flax seeds

¼ cupbanana

2 tablespoonscanola oil

1 tablespoonmaple syrup

Instructions

Step 1

Whisk together dry ingredients

Step 2

Whisk warm milk with ground flax seed and let it rest for a minute to thicken, then add remaining wet ingredients and whisk together.

Step 3

Add wet ingredients to dry and whisk until combined.

Step 4

Cook in a cast iron skillet over medium-low heat by the 1/2 cupful. Makes about 5 pancakes per the original recipe.

Notes

1 liked

0 disliked

Delicious

Easy

Go-to

Kid-friendly

Moist

Ann G· 7 months ago

Under 30 minutes

I use unsweetened almond milk in mine. After whisking ground flax into warm milk, I put wet then dry ingredients into my blender and blend on Blendtec batter setting. In my mini 4" waffle iron/pancake griddle, I got 9. The banana comes through nicely. I topped mine with peanut butter, cinnamon, and more banana.

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