Almond Teff Pancakes [Gluten Free, Dairy Free]

Gluten Free Almond Teff Pancakes are fluffy, yet pleasantly hearty and substantial at the same time. They are neutral in flavour, ready for your favourite choice of toppings.

I have been working on this recipe for a long time! I keep a big, fat notebook in my kitchen. The pages around “Blender Pancakes” are a mess!

My husband and I like to travel as much as we can. Most of our trips involve a visit with one or more of our kids and families, all of whom live far away. When we’re not on one of those trips, we often go away for the weekend to catch up with our siblings, mother-in-law, and our Hideaway. So, when there’s a rare Saturday that my husband isn’t working and we’re at home, I like to make pancakes or tea biscuits with sausage and eggs for breakfast.

I’ve tried a lot of gluten free pancake recipes. Some of them are completely nut based. While they taste great, they’re heavier than typical pancakes and rather expensive to make. There are fluffy, white gluten free pancakes that can seem rather pasty to me and have that off “gluten free” taste. Back in the day, before I was gluten free, there was a sweet potato pancake recipe that the whole family enjoyed. I tried making it gluten free and dairy free, but that just involved too much substitution. As you can imagine, the pancakes weren’t the same anymore!

So, that brings us to this recipe. After trying all sorts of combinations of ingredients, I’m excited to have arrived at this one!  I wanted a recipe that tastes good, has a nice texture, is not terribly expensive, and that I would be proud to serve to any number of gluten-eating guests. I also wanted to be able to just throw all of the ingredients into the blender! This is that recipe! 

Cooking Almond Teff Pancakes

I cook pancakes in my cast iron frying pans. A well-seasoned cast iron pan is the best nonstick frying pan. I use my cast iron pans only for pancakes, eggs, and dry meats and not for simmering liquids, especially tomato-based ones. I also wash them quickly without letting them soak in water. Then, I dry them with paper towels immediately. Therefore, I don’t need to season my pans. As long as I add enough fat while I’m cooking and avoid soaking with liquid, my pans retain their excellent nonstick quality.

Gluten Free Flour Mixture

You’ll notice that my recipes don’t simply call for a “gluten free flour mixture.” When the flours are a major component of the recipe, the specific flours you use can make quite a difference. The flour mixture that works great in one recipe such as a pie crust may not be the best recipe for bread or pancakes. However, I do appreciate the convenience of a pre-mixed flour mixture. If you like this recipe and feel that you’ll make it again, premix the dry ingredients and use 1/3 of your mixture for each batch. Your dry mix for 3 batches of pancakes would look like this:

• 1 cup almond flour
• 1 cup teff flour
• 1 cup brown rice flour
• 1 cup tapioca flour
• 1 cup coconut flour
• 2 tablespoons baking powder
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons sea salt
• 3/4 teaspoon xanthum gum

Label your mixture and store it in an airtight container in the refrigerator. You’ll need 1 2/3 cups, 1 tablespoon, and 1/4 teaspoon of the dry mixture for one batch of pancakes. Add that to the liquids in this recipe.

For more food prep ideas, check out 6 Time-Saving Meal Planning Tips for a Gluten Free Diet.

If you’re not already convinced to try these, maybe this short, little video will do the trick!

EQUIPMENT AND SUPPLIES FOR THIS RECIPE

*Affiliate links

Blendtec Blender                                                     Cast Iron Skillet

Teff Flour                                                                  Almond Flour

Organic Gluten Free Tapioca Flour                        Organic Coconut Flour

Brown Rice Flour                                                      Xanthan Gum

Almond Teff Pancakes

Yield: 20 3-inch pancakes

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

CathysGlutenFree.com

Print

Ingredients

• 1 1/2 cups unsweetened almond milk, or other dairy free milk
• 1 tablespoon apple cider vinegar
• 3 eggs
• 3 tablespoons avocado oil
• 1 tablespoon maple syrup
• 1/2 teaspoon pure vanilla extract
• 1/3 cup almond flour
• 1/3 cup teff flour
• 1/3 cup brown rice flour
• 1/3 cup tapioca flour
• 1/3 cup coconut flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/4 teaspoon xanthum gum
• coconut oil, for frying

Instructions

1. Add ingredients to blender in order given and blend until smooth.
2. Heat a pan or griddle over medium heat. Melt about a tablespoon coconut oil and spread over the surface before cooking your first pancakes. Then add oil as necessary to keep pancakes from sticking to pan.
3. Make your first pancake small to test your temperature. The pancake should form bubbles on the surface and start to look dry around the edges before burning on the bottom. When this happens, it's time to flip the pancake. Cook on the second side just until cooked through.