Recently I have been reading a lot about Teff flour. It has been dubbed ‘Hollywood’s New Superfood’ and the ‘New Quinoa’.
So I just had to see what all the fuss was about!
Teff is ancient grain that is a staple food in Ethiopia, and has amazing nutritional power!
As well as being Gluten Free, Teff is high in Iron, Protein and Calcium.
It’s all well and good being packed full of supernutrition, but what I really wanted to know was how does it taste.
So I used this wholegrain Teff flour to make pancakes for Sunday dessert.
They had a delicious, unique, mildly nutty flavour and were beautifully light and fluffy.
For the chocolate sauce I used Lindt 85% chocolate and some creamed coconut.
I give Teff the thumbs up. The only problem is it isn’t available in local supermarkets. You can buy it in health food shops and on Amazon.
Teff Pancakes with Chocolate Sauce
To make the Pancakes:
95g Wholegrain Teff Flour
1 teaspoon baking powder
1/2 teaspoon cinnamon powder
pinch of salt (I like pink Himalayan salt)
3 to 4 ounces almond milk (or other plant based milk)
coconut oil for frying.
2 squares of 85% Lindt Chocolate
1 small tablespoon of coconut cream
Measure out and mix together all the dry ingredients in a bowl.
Gradually add the milk of your choice, & whisk to combine wet and dry ingredients.
The batter should be the consistency of a thick Greek Yogurt. Add more milk if needed.
Melt a small spoon of coconut oil in a frying pan
Drop a few table spoonfuls of batter into the pan at a time. (this mixture will make 4 pancakes
Tiny bubbles will form on the surface of your pancake. When they brust , you can flip them over.Cook over medium heat for a few minutes until cooked on both sides and firm to touch
Melt the chocolate, then stir in the coconut cream.
Pour over the pancakes and serve immediately. ?
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