Steps
- Mix the dry ingredients: Add the teff flour and whole wheat flour to a large mixing bowl and stir together.
- Add wet ingredients and mix the batter: Add the organic whole milk, Greek yogurt, vanilla extract, melted butter, sweetener if using, and egg to the bowl with the flour. Mix everything together until a smooth batter forms. Do not overmix. A few small lumps are perfectly fine!
- Rest the batter: Let the batter rest for 5 minutes. This allows the teff flour to absorb the liquid and results in fluffier pancakes.
- Heat the skillet: Heat a skillet or griddle over medium heat and add a small amount of butter or avocado oil. Once hot, pour about 1/4 cup of batter per pancake onto the skillet.
- Cook until golden: Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes. Flip and cook for another 1 to 2 minutes until golden brown and cooked through.
- Serve and enjoy: Serve warm with fresh berries, a drizzle of raw honey, pure maple syrup, or a dollop of Greek yogurt on top. Enjoy!
Notes
Teff is an ancient grain originally from Ethiopia and one of the most nutritious grains on the planet. It is naturally gluten-free, high in fiber, iron, calcium, and protein, making it an incredible ingredient for growing children. The Greek yogurt adds a boost of probiotics and protein while keeping the pancakes extra fluffy and moist. The turbinado sugar or honey is completely optional—these pancakes are naturally delicious without any added sweetener, especially when topped with fresh fruit. For extra gut-health benefits, serve topped with fresh berries, a drizzle of raw honey, or a dollop of Greek yogurt!
