I started working with teff regularly after I discovered just how incredibly resilient it was, how little water it needed and how key it was to our food future. Grown abundantly in Ethiopia, I wondered whether it would work on some family favourites. So, I had a play with pancakes which turned out to be delicious and then this little random number — a “cheat” bread. Basically, a bready pancake you could cook in a skillet in minutes and have with lunch. I hope you enjoy it. It’s become one of my most popular recipes with the low-tox community.
Serves: 1–2
GF, V
=R1=
Note: For a sweet variation, add 2 tbsp coconut milk to the mixture and replace the dried herbs with 1 tbsp rice-malt syrup, honey or maple syrup to create delicious, thick hot cakes.
Servings
Prep time
Cook time
Recipe
Ingredients
- 1 tbsp coconut oil, olive oil or butter, for frying
- ¼ cup teff flour
- 1½ tbsp water
- 2 tbsp coconut oil or butter
- ½–1 tsp dried herb mix of choice
- 1 egg
- 2 pinches salt
- 1 heaped tsp baking powder
- 1 tsp apple-cider vinegar
Method
- Preheat medium frying pan with 1 tbsp coconut oil, olive oil or butter on medium–high heat.
- Beat all ingredients together with fork until thick batter. Let stand for 1 min.
- Pour batter into pan and fry on one side until it rises slightly; after 2–3 mins flip and repeat on the other side. Remove pan from heat and cut teff bread into wedges.
- Top with your choice of toppings or dip into soups.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
