Best 2 Teff Pancakes With Chia Millet And Blueberries Recipes
Indulge in a delightful culinary journey with our collection of teff pancake recipes. These pancakes, crafted with the ancient grain teff, offer a unique twist to your breakfast routine. Explore the vibrant flavors of blueberries, the nutty crunch of chia seeds, and the wholesome goodness of millet. Whether you prefer a classic pancake experience or seek a more adventurous palate, our recipes cater to diverse preferences. Embark on this culinary adventure and discover your new favorite teff pancake recipe today!
**Recipes Included:**
1. **Classic Teff Pancakes:** Experience the simplicity and deliciousness of traditional teff pancakes. This recipe highlights the natural flavors of teff, creating a light and fluffy texture that pairs perfectly with your favorite toppings.
2. **Blueberry Teff Pancakes:** Elevate your breakfast with the vibrant sweetness of blueberries. These pancakes burst with juicy blueberries in every bite, offering a delightful combination of flavors and textures.
3. **Chia Millet Teff Pancakes:** Discover the power of three ancient grains in this unique pancake recipe. Chia seeds add a boost of omega-3 fatty acids, while millet provides a nutty flavor and chewy texture. Together, they create a wholesome and satisfying pancake experience.
4. **Vegan Teff Pancakes:** Enjoy the goodness of teff pancakes without compromising on taste. This vegan recipe uses plant-based milk and eggs, resulting in a fluffy and flavorful pancake that caters to dietary restrictions.
5. **Gluten-Free Teff Pancakes:** Savor the deliciousness of teff pancakes without the gluten. This recipe utilizes gluten-free flour alternatives, ensuring that those with gluten sensitivities can enjoy these delectable pancakes.
BEET AND CHIA PANCAKES
Ever since I read Kim Boyce's recipe for quinoa and beet pancakes, a recipe that inspired her wonderful book "Good to the Grain," I've wanted to add puréed beets to a pancake batter. I finally got around to it. I used two-thirds whole wheat flour and one-third all-purpose flour in this very pink batter. Ms. Boyce uses a mixture of quinoa flour and all-purpose, which shows off the bright color of the beets to a better effect. I think millet flour would be a good choice too. It's important to purée the roasted beets until they're really smooth; I found using a powerful hand blender was more effective for this than my food processor.
Provided by Martha Rose Shulman
Categories breakfast, lunch, main course
Time 1h30m
Yield About 15 pancakes
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees. Cut the greens away from the beets, leaving about 1/4 inch of stems. Scrub the beets and place in a baking dish (or lidded ovenproof casserole). Add 1/2 inch water to the dish. Cover tightly. Place in the oven and roast medium beets (4 to 6 ounces) for 50 minutes, large beets (8 ounces) 60 minutes, or until very soft and easily penetrated with the tip of a knife. Remove from the oven and allow to cool in the covered baking dish. Cut away the ends and slip off the skins. Purée in a food processor fitted with the steel blade until smooth. Measure out 1/2 cup. Freeze any extra.
- Sift together the flours, baking powder, baking soda, salt, and sugar (if using sugar). In a medium-size bowl, beat together the eggs, buttermilk or yogurt and milk, oil, vanilla, beet purée and honey or agave nectar (if using). Quickly whisk in the flour mixture and fold in the chia seeds.
- 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. Cook until bubbles break through and turn the pancakes. They will be quite moist so make sure to wait long enough so that they don't fall apart when you turn them. Cook for 1 to 2 minutes on the other side, until lightly browned. Remove to a rack. Serve with maple syrup and butter.
Nutrition Facts : @context http, Calories 101, UnsaturatedFat 4 grams, Carbohydrate 12 grams, Fat 5 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 203 milligrams, Sugar 2 grams, TransFat 0 grams
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
Tips:
- Use ripe bananas. The riper the bananas, the sweeter and more flavorful your pancakes will be.
- Mash the bananas well. This will help to create a smooth batter.
- Don't overmix the batter. Overmixing can make the pancakes tough.
- Cook the pancakes over medium heat. This will help to prevent them from burning.
- Serve the pancakes with your favorite toppings. Some popular toppings include butter, syrup, fruit, and whipped cream.
Conclusion:
These teff pancakes with chia, millet, and blueberries are a delicious and healthy breakfast option. They are made with whole grain teff flour, which is a good source of fiber and protein. The chia seeds and millet add additional nutrients, and the blueberries provide a burst of sweetness and antioxidants. These pancakes are also gluten-free and dairy-free, making them a great option for people with food allergies or sensitivities.
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