Teff Banana Pancakes | Fluffy Ancient Grain Breakfast Recipe

Fluffy, naturally sweet pancakes made with nutrient-rich teff flour and ripe bananas - a wholesome breakfast that's both delicious and nourishing. About This Recipe Teff flour brings an earthy, slightly nutty flavour to these pancakes while adding iron, calcium, and protein. The mashed banana provides natural sweetness and helps create a tender, moist texture. These pancakes are perfect for a weekend breakfast or can be made ahead for quick weekday mornings. Ingredients 1 cup teff flour ¼ cup all-purpose flour or oat flour (for lighter texture) 2 tablespoons sugar or maple syrup 1½ teaspoons baking powder ¼ teaspoon baking soda ½ teaspoon cinnamon ¼ teaspoon salt 1 cup milk (dairy or plant-based) 1 large ripe banana, mashed (about ½ cup) 1 large egg 2 tablespoons melted butter or coconut oil 1 teaspoon vanilla extract Butter or oil for cooking Instructions In a large bowl, whisk together teff flour, all-purpose flour, sugar, baking powder, baking soda, cinnamon, and salt. In a separate bowl, whisk together milk, mashed banana, egg, melted butter, and vanilla until well combined. Pour wet ingredients into dry ingredients and stir until just combined. Don't overmix - some lumps are fine. Let batter rest for 5 minutes. Heat a griddle or large skillet over medium heat. Lightly grease with butter or oil. Pour ¼ cup batter per pancake onto the hot griddle. Cook for 2-3 minutes until bubbles form on the surface and edges look set. Flip and cook for another 1-2 minutes until golden brown. Repeat with remaining batter, adjusting heat as needed. Serve warm with your favorite toppings. Recipe Details Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Servings: 10-12 pancakes (4 servings) Difficulty: Easy Dietary Info: Vegetarian, Can be made Vegan and Gluten-Free Tips & Variations For Best Results Use very ripe bananas with brown spots for maximum sweetness Let the batter rest for 5 minutes to allow teff to absorb liquid Don't overmix - lumpy batter makes fluffier pancakes Keep heat at medium to prevent burning (teff browns quickly) Wait for bubbles to form before flipping Texture Adjustments For lighter pancakes, use the all-purpose or oat flour blend For 100% teff pancakes, expect a denser, more rustic texture If batter is too thick, add 1-2 tablespoons more milk If too thin, add 1-2 tablespoons more teff flour Dietary Modifications Vegan: Replace egg with 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water), use plant milk and coconut oil Gluten-free: Use oat flour or certified GF all-purpose flour instead of regular flour Dairy-free: Use plant-based milk and coconut oil Lower sugar: Reduce or omit sugar - the banana provides natural sweetness Flavour Variations Chocolate chip: Fold in ¼ cup dark chocolate chips Berry: Add fresh or frozen blueberries to the batter Spiced: Add ¼ teaspoon nutmeg and a pinch of cardamom Nut butter: Swirl in 2 tablespoons peanut or almond butter Topping Ideas Fresh sliced bananas and maple syrup Nut butter and honey Greek yogurt and berries Toasted walnuts or pecans Coconut flakes and sliced strawberries Make-Ahead & Storage Refrigerate cooked pancakes for up to 3 days Freeze pancakes between parchment paper for up to 2 months Reheat in toaster, oven, or microwave Batter can be made the night before and refrigerated

Item added to your cart

Member Access Only

Country/region

Language

Member Access Only