Equipment
Ingredients
Dry Ingredients
- 100 g teff flour, brown or ivory
- 60 g whole wheat flour
- 50 g old-fashioned rolled oats
- 8 g baking powder
- 2 g baking soda
- 3 g fine sea salt
- 2 g ground cinnamon
Wet Ingredients
- 360 ml buttermilk, shaken
- 2 eggs, large
- 45 g unsalted butter, melted and cooled
- 30 g maple syrup
- 5 ml vanilla extract
Mix-ins & Cooking
- 150 g fresh blueberries, washed and dried
- 10 g unsalted butter
Nutrition (per serving)
Method
In a large mixing bowl, whisk together the teff flour, whole wheat flour, rolled oats, baking powder, baking soda, salt, and cinnamon until well combined.
In a medium bowl, whisk the buttermilk, eggs, melted butter, maple syrup, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients. Mix gently with a spatula just until no dry flour streaks remain. Do not overmix; the batter should be slightly lumpy. Let the batter rest for 10 minutes to allow the teff and oats to hydrate.
Preheat a skillet or griddle over medium heat (approx 190°C/375°F). Brush the surface lightly with butter.
Ladle 60ml (1/4 cup) portions of batter onto the hot skillet. Immediately press a small handful of blueberries onto the top of each pancake.
Cook for 2-3 minutes until bubbles form on the surface and the edges look set and dry. Flip carefully.
Cook on the second side for another 1-2 minutes until golden brown and the center springs back when lightly pressed.
Chef's Notes
- Teff flour is technically gluten-free, but because it is a heavy grain, we use a portion of wheat flour in this recipe to ensure the pancakes hold together well. If strict gluten-free is required, replace the wheat flour with a 1:1 GF baking blend.
- If using frozen blueberries, do not thaw them beforehand, or they will bleed excessive juice into the batter.
- The resting step (Step 3) is non-negotiable when working with whole grains like teff and oats; skipping it will result in flat, gritty pancakes.
- Leftovers can be popped directly into a toaster from the freezer for a quick weekday breakfast.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 2 months — Freeze in a single layer before stacking with parchment paper in between.
Reheating: Toaster or oven at 175°C (350°F) until warmed through.
