Teff Pancakes Gluten Free And Egg Free Food

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TEFF PANCAKES (GLUTEN FREE AND EGG FREE)



Teff Pancakes (Gluten Free and Egg Free) image

This is a tried and true recipe from an allergy filled household. I also use this recipe for waffles, just mixing a slightly thinner batter.

Provided by solojoh

Categories     Breakfast

Time 15m

Yield 12-15 Pancakes, 4-6 serving(s)

Number Of Ingredients 8

2 cups teff flour
2 tablespoons ground flax seeds
1 tablespoon arrowroot or 1 tablespoon cornstarch
3/4 teaspoon baking soda
2 teaspoons cream of tartar (only if using milk below)
1/2 teaspoon salt
1/4 cup oil or 1/4 cup melted butter
2 cups buttermilk or 2 cups kefir

Steps:

  • Heat griddle or skillet.
  • Combine dry ingredients. Add oil and milk and stir until just moistened.
  • You may need a little more milk or flour to make the consistency right, so adjust as needed.
  • If eggs are not a problem for you, you can use 2 eggs instead of the flax seed. Add the eggs with the wet ingredients.
  • Cook on greased griddle on medium heat until bubbles begin to pop and stay open. Flip and cook until the other side is lightly browned.

Nutrition Facts : Calories 228.2, Fat 19.6, SaturatedFat 4.7, Cholesterol 17.1, Sodium 588.3, Carbohydrate 9.4, Fiber 1, Sugar 0.1, Protein 4.7

GLUTEN-FREE PANCAKES



Gluten-free pancakes image

Use specialist flour in these quick and easy crepes and safely cater for those on a gluten-free diet

Provided by Caroline Hire - Food writer

Categories     Main course

Time 30m

Yield Makes 6 small pancakes

Number Of Ingredients 4

125g gluten-free plain flour (we used Doves Farm)
1 egg
250ml milk
butter, for frying

Steps:

  • Put the flour in a bowl and make a well in the centre. Crack the egg in the middle and pour in a quarter of the milk. Use an electric or balloon whisk to thoroughly combine the mixture. Once you have a paste, mix in another quarter and once lump free, mix in the remaining milk. Leave to rest for 20 mins. Stir again before using.
  • Heat a small non-stick frying pan with a knob of butter. When the butter starts to foam, pour a small amount of the mixture into the pan and swirl around to coat the base - you want a thin layer. Cook for a few mins until golden brown on the bottom, then turn over and cook until golden on the the other side. Repeat until you have used all the mixture, stirring the mixture between pancakes and adding more butter for frying as necessary.
  • Serve with agave syrup and a squeeze of orange juice or your pancake filling of choice.

Nutrition Facts : Calories 119 calories, Fat 3.5 grams fat, SaturatedFat 1.8 grams saturated fat, Carbohydrate 16.1 grams carbohydrates, Sugar 1.9 grams sugar, Fiber 0.1 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium

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