Teff Waffles or Pancakes with Caramelized Bananas

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(Sorry — no photo yet. I hope to get one up soon :)!)

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.

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?

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  1. This sounds amazing! Something to try when I’m off from work! Keep the great recipe’s coming. Happy New Year.

  2. I hope you like it as much as we do, Shelley. You can buy the teff in grain form as well and then grind it. It will keep much longer that way. We plan on doing a teff purchase soon so I’ll be in touch about that as well.

  3. Do you think i could sub millet for teff? Its in the same family and their protein/fat/carb/fiber content is really close.

    • Hi Kathy,

      I pretty much am willing to sub grains for each other, within reason, since I am not a “purist” about those sorts of things. That being said, you could for sure do it, but you won’t get the same “chocolatey” flavor or depth since millet is much more mild. And while they may be close, teff is higher in protein and lower in glycemic index. I would, whenever you have the chance to get teff, go for it. You will love them!

  4. I’m new to the world of gluten-free and bought my first bag of teff flour tonight. I’m going to try and make teff pancakes in the morning for my kids but I wondered if I can add a mashed banana to the mix like I would regular pancake mix? Maybe I’ll just start out with just a cup of buttermilk to see how much moisture the mashed banana adds to the mix and see how the dough looks? I’m assuming it’ll look comparable to a regular pancake mix? Thanks for letting me bombard you with questions. :)

  5. My grandma used to mash banana in the pancake mix when I was a little girl and I started doing it when I began making pancakes for my children. I guess it probably adds to the nutrition to the mix but I do it more as a tradition in memory of my grandma.

  6. Just an update: They turned out great! I blogged about today and posted what changes I made to the recipe. Thanks for your help. :)

    • Yea! Thanks for taking the time to share and thank you for the mention in your post! Now I have to go and order more teff – we haven’t had these in awhile!

  7. We love teff too, and I also use mashed banana in my pancakes: it a binder when you are not using eggs, and it adds natural sweetness without adding additional sweeteners! the idea of caramelize bananas in coconut oil makes me drool!

    http://tessadomesticdiva.blogspot.com/2011/08/teff-millet-pancakes.html

  8. Adrienne,
    What do you use for a waffle iron? The only one that I found that was not non-stick was a cast iron. I was never able to get it seasoned right and our waffles will not come off of it. My daughters are encouraging me to just buy a non-stick, but I am resisting. I figured you would have researched this thoroughly.
    Thanks!