Teff and Oatmeal Pancakes Recipe

Name: Teff and Oatmeal Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (200 grams) ground teff or teff flour; 1 cup (140 grams) whole-wheat flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/4 teaspoon salt; 2 eggs; 2 tablespoons agave nectar or 1 tablespoon blackstrap molasses and 1 tablespoon agave nectar; 1 3/4 cups buttermilk; 2 tablespoons canola oil; 1 teaspoon vanilla extract; 1 cup (270 grams) cooked oatmeal (rolled oats, not steel-cut; 1/2 cup uncooked); Butter or oil as needed for cooking; 1 cup blueberries, preferably organic; 1 teaspoon unbleached all-purpose flour

Servings: persons

1 cup (200 grams) ground teff or teff flour
1 cup (140 grams) whole-wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 eggs
2 tablespoons agave nectar or 1 tablespoon blackstrap molasses and 1 tablespoon agave nectar
1 3/4 cups buttermilk
2 tablespoons canola oil
1 teaspoon vanilla extract
1 cup (270 grams) cooked oatmeal (rolled oats, not steel-cut; 1/2 cup uncooked)
Butter or oil as needed for cooking
1 cup blueberries, preferably organic
1 teaspoon unbleached all-purpose flour

1
Sift together the flours, baking powder, baking soda and salt
2
In a medium bowl, whisk the eggs.
3
Whisk in the agave syrup and molasses (if using), buttermilk, canola oil and vanilla.
4
Quickly whisk in the flour mix.
5
Do not overwork the batter.
6
Stir in the cooked oatmeal
7
Heat a griddle or a large skillet, either nonstick or seasoned cast iron, over medium-high heat.
8
Brush with butter or oil.
9
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
10
Toss the berries with 1 teaspoon flour in a bowl.
11
Place 6 to 7 berries on each pancake (more if using small wild blueberries), gently pressing them down into the batter.
12
When bubbles break through the pancakes, flip the pancakes over and cook for another minute, or until they are brown on the other side.
13
Serve right away, or allow to cool and wrap individual servings in plastic, then place in a freezer bag and freeze

1100

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup (200 grams) ground teff or teff flour, 1 cup (140 grams) whole-wheat flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and more.

Yes, Teff and Oatmeal Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Teff and Oatmeal Pancakes

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