Wednesday, February 3, 2010

Apple-Cinnamon Teff Pancakes


I'm going to take another quick break from posting Elimination Diet recipes and share a favorite gluten-free, dairy-free pancake recipe with you. You all probably know how much I adore teff, right? I have many teff recipes on this blog that you can browse through. This lovely, warming pancake recipe is a spin off my vegan Teff Banana Pancakes. There are a few differences, mainly that I am using eggs in this recipe and replacing mashed banana with applesauce.

I buy my teff flour in 25 pound paper bags from Azure Standard. The company that makes the teff flour is called The Teff Company. 25 pounds costs me $38 ~ which is really a fantastic price if you compare the cost of one small bag of teff flour from the co-op.

For those of you who don't like to add any starch to gluten-free recipes you can make this recipe without tapioca flour, however, the end result is a bit crumbly. You can easily make gluten-free pancakes and waffles without xanthan gum, but leaving out the starch as well makes things a little tricky. My kids normally like this recipe, but when I replaced the tapioca flour with an extra 1/2 cup of teff flour they didn't really eat them stating that they couldn't use a fork and "they're too crumbly mom, what did you do to them!"


Apple-Cinnamon Teff Pancakes

This recipe makes about ten 6 to 7-inch pancakes, enough to feed my four hungry children in the morning with a few extras for leftovers. You can easily cut this recipe in half for smaller families. If you want to make these egg-free then follow the recipe for Teff Banana Pancakes and replace the banana with applesauce, remembering to add the cinnamon. I made a simple apple-cinnamon topping for these by simmering one sliced apple in a little water with a few dashes of maple syrup and ground cinnamon for about 10 minutes. You can follow an exact recipe for this topping here. Enjoy! :)

Dry Ingredients:
2 cups dark brown teff flour
1/2 cup tapioca flour
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon sea salt
1 tablespoon cinnamon

Wet Ingredients:
2 cups non-dairy milk
1/2 cup unsweetened applesauce
2 large organic eggs
3 tablespoons melted virgin coconut oil
3 tablespoons pure maple syrup (Grade B)

Begin to heat a 10-inch skillet over medium heat. (You may need to adjust the temp for cooking). I melt the coconut oil in here while I mix the dry ingredients. Measure it after it as melted.

Whisk the dry ingredients together in a medium-sized mixing bowl. Add the wet ingredients. Whisk together well.

Make sure your pan still has a little coconut oil on the bottom (just a little). Use a 1/2 cup measure to pour the batter into the pan. Cook for 60 to 90 seconds on one side, then flip and cook for 30 to 60 seconds on the second side. Add about 1/2 teaspoon of oil in between pancakes. Adjust the cooking temp as needed. I cook mine just under medium. Source: www.NourishingMeals.com.

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23 comments:

  1. Ali--These look so rich and delicious just from the coloring and texture! I think Tom should make these for YOU (and the kids) for Valentine's Day breakfast. ;-)

    LOL on the kids' comments. Don't you love their honesty? :-)

    Shirley

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  2. Breakfast! I love the breakfast posts! I was thinking of making apple-y teff pancakes just the other day since bananas are not so ripe right now.

    I am looking forward to trying these tomorrow! Do you serve these up with any kind of protein thing for the kids, or do you just make sure they get good sources of protein later in the day? I find that I rely on grains a lot for us for breakfast and I am always hearing about adding more protein, but eggs for breakfast every day is hardly appealing, and chicken and fish aren't high on my top ten list of yummy to eat foods before, say 11 am.

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  3. I can't wait to try these pancakes! Yum! I was just curious what kind of milk you prefer in pancakes and for that matter all gluten-free baking.

    Thanks so much for sharing so many of your recipes. We've so much been enjoying cooking gluten-free!

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  4. These look delicious! I love the consistency of teff. Thanks for the recipe!

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  5. Ali, We love your pumpkin pancakes and eat them all the time, so I look forward to trying this one.... probably tomorrow for breakfast!

    Thanks for sharing.

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  6. I'm sure someone else has thought of this but it just occurred to me! I love all the recipes and don't always have time to print so I have made a folder on my email page and have started moving them there...sort of like a cookbook, only virtual! Otherwise, they just get buried in my inbox and I have to hunt them down when I want them.
    Ann

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  7. Oh my gosh!! These look so delicious, I will make these this weekend for my Wisconsin grandkids!
    ~Deb

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  8. I can't have these yet :( but they look wonderful! They're going on my ever increasing list of recipes to try once I've added in more foods.

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  9. Yea! My favorite pancake recipe (Banana Teff) - now has a new twist! I noticed this variation doesn't have ground flax seeds, and just wondered if there's a reason. I don't always have ground flax, especially when traveling, and have left them out successfully. THANKS for sharing with us all!

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  10. I adore teff and use it all the time. These pancakes look superb. I can't wait to try them! I've only recenty started using xanthan gum in some recipes. I've found that if you add in about 1/2 to one teaspoon of finely ground chia seeds, it can offset that "crumbly" factor w/o the xanthan (though you may need a teeny bit more liquid as well). :)

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  11. Ali,

    I was wondering, is there a fruit that can be used in recipes like this and the banana teff recipe, for someone like me who needs to avoid both apples and bananas? It would also be helpful to know this for egg substitution, since I can no longer used applesauce. Thank you!

    Katie

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  12. Win! I've been wondering if teff would make good pancakes. Thanks for the inspiration.

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  13. Thanks, Ali! I just ordered the 25 lb bag from Azure. Last month I ordered what I thought was a 5 lb. bag of flour, only to discover I ordered a 5 lb bag of grain. Do you have any ideas on what to do with the grain? I don't have a mill(or vita-mix)yet.

    Friday is our pancake breakfast day. We'll give these a try!

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  14. I love pancakes and teff so much--I'm going to try these puppies tomorrow when I get snowed in!!

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  15. This look amazing Ali! I actually feel like I smell them from here :). I love the earthy sweetness that teff brings to the mix.
    Thanks!
    Tif

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  16. ALI - THANKS FOR YOUR DELICIOUS EFFORTS IN PROVIDING ALL OF THESE GREAT RECIPES. I MADE THIS PANCAKE RECIPE TODAY FOR THE FAMILY AND EVERYONE RAVED ABOUT THEM! THE TEXTURE WAS AMAZING---SO LIGHT AND FLUFFY, SOMETHING I DON'T NORMALLY EXPERIENCE WITH TEFF.

    WE'LL BE MAKING THESE AGAIN SOON!
    --DIANA

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  17. Thanks all for the lovely comments. Let's see if I can answer some of these questions, finally..... :)

    Jennifer L. - I usually serve these with a green smoothie, that's it. i figure there is enough protein from the teff and eggs. Heck, the protein requirements for the boys right now are only 13 to 15 grams a day. They get plenty of protein in their diet during the rest of the day. We usually do a grain cereal w/ ground nuts or a grain/bean combo or pancake + green smoothie for breakfast. Rarely do I serve eggs...maybe a few times per month. Eggs = eczema in children which is why I like to keep the egg eating to a minimum. :)

    Kristy - I use either homemade cashew milk, rice milk, or hemp milk in pancakes and gf baking. Whatever I have on hand. Though hemp milk is especially nice in gf baking. :)

    MaryV - This recipe uses eggs so no need for the ground flax and its binding properties. Glad to hear the vegan version works without flax, thanks for sharing that little bit of info. :)

    Katie - What about homemade pear or peach sauce? Either of these should work. If I think of anything else I'll add it here later. :)

    Christina - Have you ever made the recipe in our cookbook for Teff Breakfast Porridge? This is such an easy and delicious way to use up all of that teff! :)

    Thanks for the feedback! -Ali :)

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  18. Thank you for the recommendation. I've loaned out my cookbook to a friend who has multiple health issues, so I'll have to call her and get the recipe!

    On a side note, your cookbook is making the rounds at our little church. Three of us own it now and swap recipe ideas, two copies are out on loan and we're hoping that your ideas can help these friends and they will want to buy it too. We have a snack/social time after church each week and now someone almost always brings a healthy gluten free snack to share. It's been so wonderful to see my friends and daughter feeling better, looking healthier and eating well. Thanks for being a part of that!

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  19. It is fall and pumpkin time, so I made these today with pumpkin and pumpkin pie spice instead of apples and cinnamon. They were delicious! Even my 4yr old who usually wont eat breakfast had seconds. :)

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  20. These pancakes were wonderfully warming on a snowy winter morning. I liked the idea of the apple topping but I was feeling lazy and just put a spoonful of applesauce and a drizzle of maple syrup over top. Thanks for the great recipe!

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  21. Ok. This is the second time that I have made them. I think they have a wonderful aroma! Today, I had two extra girls over. One said that she thought she smelled cinnamon rolls. After tasting them, she said that she thought that they were better than Cinnabon rolls. Let me say that she is a VERY picky eater. So if she takes a second bite of anything, you are doing well. She ate two pancakes. Yippee! The other girl ate so much she thought that she would burst. It is a great recipe. Thank you much!

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  22. These pancakes are great! My whole family of 6 - ages 5 thru teen to 46 - loved them! They are delicious and addictively good.
    Thank you for sharing this!

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  23. These are absolutely delicious! Husband and strapping 16 year old son loved them--no complaints that they are GF! Thank you Ali for ALL your recipes!

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Thanks, and as always, Happy Cooking! Ali & Tom