(Sorry folks — no photo of these yummies yet. I hope to get one up soon :)!)
A long time before we went completely gluten-free, I started playing around with gluten free flours and found teff.
Teff has some amazing health benefits that I will touch on later in the post, but first let me tell you about these waffles.
By the way, many of the following links are affiliate links. If you click on them and make a purchase, I might make a commission. Your support is much appreciated and helps keep this free resource up and running.
This recipe is my modification of one from Lorna Sass’ wonderful cookbook, Whole Grains Every Day, Every Way. There’s more about Lorna in my post on Pressure Cooking and I’m sure that I will be adding more about her in the not too distant future.
This recipe is absolutely fabulous.
They have an almost chocolatey flavor that really is deeply satisfying.
The only trouble with these waffles is that if you are egg-free (like we are–due to my oldest’s life-threatening allergy), they can be a bit hard (or near impossible) to wrestle off of the waffle iron. I have to work on this recipe again to see if I can get a high-performing egg-free version, so we’ll see.
If you don’t feel like wrestling, you can just make these into pancakes. They still taste great and are a lot quicker!
Teff is a very high protein grain. Most people don’t have much experience with it, but we have really enjoyed it in our household. I hope that you do as well! These would be a great option for a special breakfast. Or make several batches and freeze them for easy meals and snacks later! We use pancakes as bread for making Homemade Nut or Seed Butter sandwiches for healthy and inexpensive meals on the run.
Teff Waffles or Pancakes and Caramelized Bananas
1 1/2 c teff flour
2 1/2 tsp baking powder (See my Homemade Corn and Aluminum-Free Baking Powder)
1 T healthy sweetener (granulated or liquid)
1/2 tsp natural salt (I recommend Real Salt)
1/2 tsp cinnamon
2 eggs, or equivalent substitute like my Powdered Egg Replacer
1 1/4 – 1 1/2 cup buttermilk (I substitute 1 Tbsp lemon juice or vinegar plus additional milk substitute to equal this amount of liquid)
6 Tbsp melted coconut oil (or other healthy fat)
1 tsp molasses (optional) You can use additional candida friendly sweetener if desired)
1) Mix teff through cinnamon in large bowl.
2) Mix the remaining ingredients in a separate bowl.
3) Add the wets to the dries. Start with the 1 1/4 cups of the buttermilk and add the additional 1/4 cup if the mixture is too thick.
4) Drop onto pre-heated skillet or waffle iron prepared according to manufacturer’s instructions.
Serve with Caramelized Bananas if desired. Here’s how —
Split 3 large bananas in half lengthwise and cook in 3 Tbsp coconut oil with 3 Tbsp granulated sweetener. Cook for 2-3 minutes over medium-high heat. Flip and cook on other side for 2 minutes. Serve on top of waffles or pancakes. Yum!
I hope you love these. I’ll hopefully have a few more teff recipes to share with you soon!
Have you ever heard of or tried teff?