Have you ever had a pancake tradition? You know, wake up late on Sunday morning to warm pancakes topped with butter and “maple syrup” at the kitchen table. That was my childhood. My Nana made the best pancakes. These fantastic pancakes were actually derived from a boxed mix and dressed up with condensed milk.
I was picky about my pancakes. They had to be golden brown and crispy along the edges, and Nana always made them just right for me. Even the syrup had to be a certain brand, I wouldn’t even look at Aunt Jemima! Nana would make a huge batch of pancakes, and I would snack on them like cookies throughout the day.
Who would have guessed that I, the pancake girl, would one day abandon Nana’s breakfast goodies in pursuit of a pancake that contains virtually none of the same ingredients as the pancakes that once made me so happy? No milk, no eggs, no flour, no fake maple syrup, no sugar. Would you still call it a pancake?
One of my favorite blogs, Oh She Glows, has a terrific recipe for vegan and gluten-free buckwheat pancakes. While I am a humongous fan of buckwheat, I’m more interested in finding awesome ways to use teff flour. What’s so good about teff? Aside from its wonderfully earthy flavor, and cool points for being the world’s smallest grain, teff is super nutritious! This tiny grain is from Africa, where it has been a staple of Ethiopian cuisine for thousands of years. Being so small, teff is mostly just germ and bran (the healthy stuff). It is high in protein, fiber, calcium and a variety of other minerals. It is even gluten-free!
So, I made the buckwheat pancakes a few times, and enjoyed them. Then one morning I decided to adapt the Oh She Glows recipe, and create one of my new favorite breakfasts.
These vegan and gluten-free pancakes have revived the pancake tradition in our home. Maxx drizzles real maple syrup on top, and I eat them with fresh mango and goji berries. They are fluffy, moist, delicious, and 100% healthy!
See, unlike the pancakes from when I was a kid, these teff pancakes don’t spike my blood sugar or send me on a hypoglycemic roller coaster ride. They keep me full for hours. And, just like my Nana’s pancakes, they make yummy pancake-cookie left overs!
Now I really need to figure out how to make Nana’s home fries healthy!
Carefully flip the pancakes once the surface starts bubbling, and cook on the flip side for a couple of minutes. Remove cooked pancakes from the skillet, and place on a plate while you cook the remaining pancakes. Serve with fruit and real maple syrup.