If you do not have teff flour you can sub that for one of the following gluten free flours: buckwheat flour, brown rice flour, coconut flour, gf oat flour, or a gluten free vegan flour blend. I love teff flour because it is high in protein, fiber, minerals, and vitamins. It is the flour used to make Ethiopian Injera bread :) I buy my almond flour from teff flour online at Thrive Market, and other gluten free grains mentioned too.
Prep Time5 minutesmins
Cook Time15 minutesmins
Course: Breakfast
Servings: 2people
Ingredients
1cupalmond flour
1/2cupteff flour
1tbspcoconut sugaror brown sugar
1tspcinnamon
2tspbaking powder
1/8tspsalt
1tbspflax seed meal + 2 tbsp water
1ripe banana
1cupplain unsweetened soy milkor other non-dairy milk
2 tspapple cider vinegar
1tspvanilla extract
2tbspvegan butter for fryingor coconut oil
top with: walnutsberries, cacao nibs, maple syrup
Instructions
In a small bowl combine ground flax seed meal with water to make a flax egg. Let it sit for about 5 minutes to thicken.
In a large mixing bowl combine the almond flour, teff flour, baking powder, cinnamon, salt, and coconut sugar. Whisk well to combine.
In another mixing bowl, mash a ripe banana then add non-dairy milk, apple cider vinegar, vanilla extract, and flax egg.
Pour the wet into the dry, and use a whisk to mix well.
Warm and grease a skillet on medium heat, then pour in your pancake batter to make 3-4 medium size pancakes (about 3" diameter). Immediatly cover the skillet with a lid and cook on medium heat for 3 minutes.
Remove the lid and flip the pancakes. Cook on the other side for an additional 3 minutes, until crisp around the edges. Repeat with the remaining batter.
Serve topped with sliced banana, fresh fruit, nuts, cacao nibs, vegan whipped cream, and/or maple syrup.
Notes
To keep pancakes warm: place on an oven safe dish and place in the oven (or toaster oven) on 250°.