TEFF AND OATMEAL PANCAKES
Teff is a tiny, nutrient-dense grain native to Ethiopia. Its calcium content is higher than that of any other grain, and it's an excellent source of vitamin C. It has a low glycemic index and is gluten-free, though these pancakes are not. I grind the tiny grains into flour in my spice mill, but you can also find teff flour in whole-foods stores.
Provided by Martha Rose Shulman
Categories breakfast, easy, main course
Time 40m
Yield 20 pancakes
Number Of Ingredients 14
Steps:
- Sift together the flours, baking powder, baking soda and salt
- In a medium bowl, whisk the eggs. Whisk in the agave syrup and molasses (if using), buttermilk, canola oil and vanilla. Quickly whisk in the flour mix. Do not overwork the batter. Stir in the cooked oatmeal
- Heat a griddle or a large skillet, either nonstick or seasoned cast iron, over medium-high heat. Brush with butter or oil. Use a 1/4-cup ladle or cup measure to drop 3 to 4 tablespoons of batter per pancake onto your heated pan or griddle
- Toss the berries with 1 teaspoon flour in a bowl. Place 6 to 7 berries on each pancake (more if using small wild blueberries), gently pressing them down into the batter. When bubbles break through the pancakes, flip the pancakes over and cook for another minute, or until they are brown on the other side. Serve right away, or allow to cool and wrap individual servings in plastic, then place in a freezer bag and freeze
Nutrition Facts : @context http, Calories 118, UnsaturatedFat 2 grams, Carbohydrate 19 grams, Fat 3 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 163 milligrams, Sugar 4 grams, TransFat 0 grams
OATMEAL AND TEFF WITH CINNAMON AND DRIED FRUIT
I wanted to make a porridge with teff alone, but I just didn't like the flavor enough. So I added some of those tiny high-protein, high-calcium, gluten-free seeds to oatmeal, along with chopped dried apricots, golden raisins and cinnamon. Chopped toasted hazelnuts are my first choice for topping.
Provided by Martha Rose Shulman
Categories breakfast, brunch, quick, main course
Time 5m
Yield Serves 1
Number Of Ingredients 9
Steps:
- The night before, stir together rolled oats, teff, salt, cinnamon and chopped apricots or raisins in a medium microwave-safe bowl. Bring water to a boil and pour over mixture. Add honey and stir, then cover bowl with a plate.
- In the morning, microwave mixture for 2 minutes on 100 percent power. Remove bowl from microwave and carefully remove plate (bowl will be hot and steam will rise from cereal). Stir mixture, cover again and return to microwave. Heat for 1 to 2 minutes longer, until mixture is no longer watery.
- Transfer to a serving dish and sprinkle chopped nuts over the top. Add other toppings of your choice and serve.
TEFF PANCAKES WITH CHIA, MILLET AND BLUEBERRIES
If you're trying to work more grains and seeds into your diet, a pancake can be a good home for them. These are hearty pancakes - 3 make a good breakfast - with nice texture.
Provided by Martha Rose Shulman
Categories breakfast, main course
Time 15m
Yield about 15 pancakes
Number Of Ingredients 13
Steps:
- Sift together the teff, flour, baking powder, baking soda, salt and sugar (if using sugar). In a medium bowl, beat together the eggs, buttermilk, oil, vanilla, and honey or agave nectar if using. Quickly whisk in the flour mixture and fold in the chia seeds and millet.
- Heat a large skillet or griddle over medium-high heat and brush with butter or oil. Drop the pancakes by the scant 1/4 cup onto the hot pan or griddle. Place 7 or 8 blueberries on each pancake, gently pushing them down into the batter. Cook until bubbles break through and turn the pancakes. Cook for about 1 minute on the other side, until lightly browned. Remove to a rack. Serve with maple syrup and butter.
Nutrition Facts : @context http, Calories 156, UnsaturatedFat 4 grams, Carbohydrate 23 grams, Fat 5 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 200 milligrams, Sugar 2 grams, TransFat 0 grams
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- Combine oat flour, teff flour, baking powder, and salt in a bowl. Give a stir to combine. In a separate bowl, whisk together eggs, milk, and butter. Fold in cooked teff. Set aside and let rest for 5 minutes.
- Heat a skillet or griddle over low to medium-low heat and grease with butter or oil if need be. When skillet is hot (if you flick water onto the skillet, it should sizzle), take a scant ¼ cup of batter and pour onto skillet. If the batter is too thick, add a tablespoon or two of milk to thin the batter slightly.
- Let cook for 1-2 minutes (until the pancakes begins to bubble slightly. Flip and let cook for another 1-2 minutes until pancake is cooked through. Serve with butter, maple syrup, and a handful of fresh berries.
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