Pancakes! There’s just something so awesome about them. Maybe it’s because pancakes take you back to childhood and reminds you of lazy Sunday mornings or ordering them for dinner at your favorite diner. Or maybe it’s just because weekend mornings are meant to be all about the pancakes. And coffee. And fresh fruit and sticky sweet maple syrup. Maybe it’s also about the blueberries (the ones that you picked last summer and have stashed in your freezer.) Pancakes are the bomb baby!
My love affair with pancakes goes way back, but I will be the first to admit that it took a little detour when I went gluten-free. I have been working on a gluten-free pancake recipe for as long as I’ve been GF, so going on about 6 years now. I’ve made many decent pancakes in that time, but none as fantastic as those made with wheat flour. That is until last week.
A few weeks ago I discovered one of my new favorite gluten-free flours. My friend Kittee and I were discussing gluten-free flours, and she mentioned the Maskal Teff company, which is located right next door in Idaho. This peaked my interest not only because I used to live in Idaho, but because I love using local products (like Bob’s Red Mill), and was super excited to learn that the Mascal teff flour is all locally grown in the Pacific Northwest. I’ve used dark teff flour before, but this was my first time playing with ivory teff flour.
This flour is amazing, and has a sweet, almost malty flavor to it. I was dying to know how it would work in my pancake recipe, and it blew me away! I tried it a couple different ways, one using all ivory teff flour, which was really good, but the pancakes were a teensy bit heavier than I wanted them to be. Then I tried it half and half with Bob’s Red Mill gluten-free oat flour, and they were light as a feather! Seriously everything I wanted in a pancake, plus a hefty dose of nutrition as well. 1/4 cup of ivory teff flour has 5 grams of fiber and protein! That means these pancakes have staying power too, plus no added starch needed! That’s right. This was the first gluten-free recipe I’ve made where I didn’t need to add any starch or rice flour to lighten the pancakes up. I’m seriously in love!
I highly recommend checking out the Maskal Teff flours (both ivory and dark). They are simply amazing, and work so well in recipes. You can get them on Amazon, in Ethiopian grocery stores and also New Seasons Markets in Portland is now carrying them too. I think you can even buy them directly from The Teff Company (which makes Maskal Teff). You can find the Bob’s Red Mill certified gluten-free oat flour in most grocery stores and on Amazon.
Kittee and I have been making delicious gluten-free bread with the flours too! There is simply no end to the amazing uses of teff flour. I will keep experimenting and creating new recipes with it. Oh, and I almost forgot. All of the Mascal Teff products are gluten-free, processed in a dedicated teff-only facility, are non-GMO, and have traceability from field to shelf. What more could you want from a gluten-free flour?
Also, as always, this pancake recipe is gluten-free and vegan!
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These pancakes are light and fluffy like pillows, and full of whole grain goodness! They also get nice and crispy around the edges if you cook them on a greased cast iron griddle or skillet , with a little melted coconut oil or vegan butter.
- 1/2 cup ivory teff flour (68 grams)
- 1/2 cup gluten-free oat flour (47 grams)
- 2 tablespoons brown sugar or coconut sugar
- 1 tablespoon baking powder
- 1/4 teaspoon xanthan gum
- Pinch sea salt
- 3/4 to 1 cup non-dairy milk
- 1 teaspoon gluten-free vanilla extract
- About 1 cup fresh or frozen blueberries (don’t thaw)
In a medium bowl, whisk together the teff flour, oat flour, sugar, baking powder, xanthan gum, and salt. Add the milk and vanilla, starting with 3/4 cup. Whisk or stir until smooth. You will need to add enough milk so that you have a fairly thick pancake batter. You will probably add close, if not all, of that 1 cup of milk.
Preheat a cast iron skillet or griddle. Place a teaspoon or 2 of oil, coconut oil, or vegan butter on hot skillet to melt. Ladle batter onto skillet, making pancakes of any size you like. Sprinkle the pancakes with blueberries. Adjust the heat as necessary. The first batch of pancakes will sometimes require a slightly higher heat than subsequent batches. Flip the pancakes after bubbles begin to appear on the surface and the bottoms brown, about 3 to 4 minutes, depending on the size.
You can stir the blueberries into the batter instead of sprinkling them on top of the uncooked pancakes, but if the blueberries are frozen it can turn your pancakes very blue as they quickly thaw. This is your call, because they are delicious either way!