Are you looking for a healthy breakfast option but still craving a traditional pancake filled with sugar, eggs, and processed flour? If so, this recipe is for you! The original version of this recipe was given to me by my sister a few years ago. I’ve made a few adaptations over time, but continue to make them on those weekend mornings when I’m in a pancake kind of mood!
These pancakes use flour made from teff, a high-protein, high-fiber, gluten-free grain traditionally used in Ethiopian dishes such as injera. It’s also high in vitamins and minerals such as manganese, magnesium, thiamine, phosphorus, and iron. It has a delicious, nutty flavor which pairs well with banana slices and fresh berries. The best part is, the batter can be made entirely in a blender in just a few minutes. I omitted the coconut oil from the original recipe and added applesauce and banana to the batter which cuts down on unnecessary fat and calories and adds some extra nutrients.