Thursday, February 20, 2014

Teff Banana Pancakes (a/k/a Simplest, Tastiest Vegan Gluten-Free Pancakes)

On Monday night, MC and I had a bulk breakfast cooking party! I know. Marriage is so hot.


We made and froze twenty blender batter waffles (kind of like these carrot pancakes, but without carrots, and using an iron instead of a griddle)...


and about the same number of banana-teff pancakes.

Sometime soon I'll post about the waffles, which are a little involved. Today, however, I post to (1) encourage you to enhance the seamlessness of your no-doubt-already-fabulous morning routine by making bulk breakfasts with someone you love (a bottle of wine makes this quite enjoyable, and House of Cards helps you pass the time as your bounty cools before being packed for its freezer stay), and (2) share a recipe with you that has been loved by a good 3-4 dozen people who've attended a gluten free class of mine. I should have shared this with you ages ago in fact. My bad.

So! My blurb: These cinnamon-spiked pancakes are gluten-free yet simple (just one grain), delicious (teff has a unique, malty-grahamy flavor that pairs quite nicely with foster-style bananas), and infinitely adaptable (try subbing amaranth or quinoa flour for the teff or sliced peaches or grated pear for the bananas).


Not the best picture. It was a gloomy morning, we were in a rush, and Sadie wanted to EAT!

Banana-Teff Pancakes
Yields ~ a dozen 4" pancakes

2 cups teff flour
3 teaspoons baking powder
½ teaspoon salt
1 teaspoon cinnamon or other baking spice (optional)
2 tablespoons melted, cooled butter or oil (plus more for griddle)
2 cups water or milk/non-dairy beverage of choice
2 tablespoons maple syrup or agave nectar
1-2 eggs, or both the following: 2-3 tablespoons ground flax seeds + 1 additional tablespoon oil*
1 banana, thinly sliced

Mix everything but bananas together. Add a little more milk/water to get desired consistency, if necessary. Spice it up with some cinnamon if you’d like. Preheat griddle, grease with butter or oil, scoop 2-3 tablespoons of batter onto griddle, scatter bananas on top of pancakes and flip after 2-3 minutes, once lightly browned. Cook on other side for 2 minutes, or until lightly browned. 

Serve warm with butter or Earth Balance and syrup. 

These are sturdy and freeze well, but they dry out within a day or two stored at room temp or refrigerated. Allow to cool on racks and freeze them in bags, each layer separated by waxed paper; thaw in toaster or microwave.

* Eggs do really make for a better pancake, texturally, when you're not using gluten. That said, I make these without eggs at home and with eggs in my classes, and in both locations they get devoured enthusiastically.

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