Loaded Teff Flour Pancakes (Gluten Free)

I have had quite a lucky streak lately. First of all, yesterday I noticed someone found my blog by googling “she cooks wearing only an apron.” After a good laugh, I thought, “Hm, I haven’t been wearing my aprons lately. Maybe I should…” I decided to wear an apron I haven’t worn since my Christmas party. I felt something in the pocket…

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A twenty dollar bill!!! I can’t even imagine why I’d put cash in my apron pocket. I hardly ever even use cash, and I certainly wasn’t wearing my apron out and about on a shopping trip. Curious. I decided the $20 would go towards my spending money for an upcoming trip.

This trip happens to be *almost* beyond my means, but I’m doing whatever I can to scrounge up the last few bucks. So, I was very disappointed when my car needed a part replaced. And then it turned out to be two parts. And then somehow three. And it cost more than twice as much as I planned. The good news is the mechanic threw in the third item for no charge. The bad news…he initially thought the car should last me another year, but in the end told me I should really just try to get another vehicle as soon as I can. But…I just saved up for this trip….
So I got to work today, and there was an envelope on my desk. “Auto Fund” it said. A very generous, and anonymous (sneaky, and wonderful), person decided to help with my down payment. I have the most thoughtful church family ever, IN THE WORLD. What can I say? Not enough.

On the other hand, I tried this pancake recipe over the weekend. 4 1/2 out of 5 star average rating from 5,616 reviews. And guess what? It was not good. I should’ve listened to the 1-star reviews. I tried following people’s tips, adding vanilla and a bit more sugar, and even some cinnamon…but there was just too much baking soda, and it gave the pancakes a horrible aftertaste. I deleted all my pictures in frustration.

Then last night…

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I decided to try my own recipe. And it worked. Luck was on my side again.
I used 1 1/2 C teff, 2 tsp baking soda, 1 tsp salt, 2 Tbsp sugar, about 1 Tbsp cocoa powder, a little cinnamon and a bit of allspice.

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Chopped raisins and finely chopped walnuts…

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A 13.5oz can of full fat coconut milk, plus about 1/4 C water, to replace the milk and melted butter. 2 Tbsp of vinegar.

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Delicious fat. I *think* it’s a healthy fat.

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It looked like cake batter. And just like the cake batter I made with teff, it did seem a little gritty – at first.

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Cook them in a greased skillet like you’d cook any ol’ pancakes. They’re ready to flip when bubbles start forming on the top,

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and when they’re golden brown on the bottom.

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After the first batch, I realized the whole reason I wanted to make pancakes was because I needed to use up my strawberries. Oops.

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Raisin walnut strawberry spice teff pancakes.

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I saved half the batter, and cooked just enough for one serving. One huge serving.

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I was hungry. Oh, and the teff was not gritty at all after cooking.

You can’t really see it, but I drizzled them with carob syrup. Then I remembered something else…this is a fast-free week in preparation for (Orthodox) Lent! I should make it special. I added a few tablespoons of sweet Marsala wine. Amazing.

Tonight I made the leftovers, but in place of the Marsala I decided to make a strawberry vodka sauce.

Chopped some strawberries, threw them in a small sauce pan over med-high heat with a couple tablespoons of water. Covered them…

and let them cook down until they were nice and, well, saucy.

I recommend sweetening them at least a little. Use whatever you like – I used a couple tablespoons of brown sugar.

Remove the strawberry sauce from heat and let it cool slightly. Add vodka to taste. I used 1 shot. Then I came up with another idea…

As I took each pancake off the griddle, I quickly spread on a bit of margarine and added a few chocolate chips.

As the stack grew, the chocolate got nice and melty.

Then dumped the entire pan of sauce over the top.

So…raisin walnut strawberry spice teff pancakes with melty chocolate chips covered in strawberry vodka sauce. Yeah. The past 24 hours have been pretty awesome.

P.S. To make this recipe perfectly Lenten for an oil-free day, omit the margarine and booze. Top with plain strawberry sauce, or maple syrup, or powdered sugar, or brown sugar, or with vegan chocolate chips melted in between, or a combination of these things, or just eat them plain!

0 thoughts on “Loaded Teff Flour Pancakes (Gluten Free)

  1. Congratulations…on finding $$$, having a secret helper, creating an awesome recipe and your upcoming trip! And your fantastic, always inspiring blog!

  2. You’re on a lucky streak alright! Only a cook finds $20 bills in her apron pocket! Well done and hope this is just the start of many more blessings! 😀 Thanks for the great tip with coconut milk on pancakes instead of milk. I will give it a try! Have a great Saturday! Sharon

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