MmMMm Moon Cakes!
I’ve been exploring gluten-free pancake recipes and I have developed one I must share with the world!
These are perfect for that time of the month! High in Iron, packed with fiber, loaded with protein and healthy fats.
Teff Flour is highly nutritious whole grain flour made from the smallest grain in the world. It’s a very good source of dietary fiber, protein and iron! It has been a nourishing staple of highland Ethiopians.
Makes 25 small pancakes Serves 4-6
- 1 1/2 c Bob’s Red Mill Teff Flour
- 2 T flax seed
- 1 scoop Bob’s Red Mill chocolate chia protein powder
- 1 1/2 c coconut milk
- 1 T vanilla
- 1 ripe banana
- 1 egg
- 1 T honey
- 1 1/2 teaspoons oil
- 1 T baking power
- 1/4 t sea salt
- 1/2 t cinnamon
Grind flax seed in a blender until powdery. Add banana, coconut milk, vanilla, honey and 1/2 teaspoon oil. Blend well. In a large mixing bowl, put teff flour, baking powder, sea salt and cinnamon. Stir in banana milk mixture.
Place the griddle or skillet over medium heat. After a minute or 2 brush on one teaspoon of oil. Using a tablespoon scoop the batter and pour it on the hot griddle. One heaping tablespoon for each pancake. Cook each pancake for 3-4 min on the first side or until you see the tiny holes forming. Flip them and cook for another minute or two.
Serve plain, drizzle honey, use your favorite peanut butter or maple syrup!
Yum! Please enjoy and share 🙂