Gluten-free sugar-free teff pancakes
These gluten-free pancakes are naturally very sweet thanks to the bananas and carob flour.
I love to have a variety of grains (and flours) in my diet. Teff is one of my favourite gluten-free flours. Due to its dark colour, it is most suitable for making foods that are meant to be dark.
If carob flour is not available to you, substitute it with cacao powder or just use more teff flour.
- 2 ripe bananas
- 2 eggs
- 50 ml coconut yogurt
- 1 tsp cream of tartar or baking powder
- 2/3 tsp baking soda
- 2 tbsp carob flour (sub with cacao powder or just use more teff flour)
- 6-7 tbsp teff flour
- Fresh berries and coconut yogurt to serve
- A/N oil for baking
Blend all the ingredients for the pancakes. Check the consistency and add more flour if necessary.
Heat oil in a skillet over a medium-high heat and add 2 tbsp of batter at a time to make pancakes.
Cook until the edges are set. Flip over and cook for another +\- 2 mins. Keep warm until you make the rest of the pancakes.
Serve the pancakes with fresh berries and coconut yogurt or any other topping of your preference.