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!
- Category: Breakfast