Pomegranate & Pear Teff Pancakes (Gluten Free & Vegan)
 
Prep time
Cook time
Total time
 
Serves: 6 pancakes
Ingredients
  • ¾ Cup whole grain teff flour (plus one tablespoon for thicker pancakes)
  • ½ - 1 Teaspoon baking powder (depending on how fluffy you like them)
  • ½ Teaspoon cinnamon
  • ¼ Teaspoon sea salt
  • ⅔ Cup rice milk (or substitute your favorite nut milk)
  • 1 Tablespoon maple syrup
  • ½ Teaspoon vanilla
  • Seeds from one pomegranate
  • 1 Bosc pear
  • Coconut oil for pan
Instructions
  1. Slice your pear into bite sized pieces and toss with a pinch of cinnamon.
  2. Melt a small spoonful of coconut oil in a skillet and briefly sauté the pears until they are warm and slightly softened. Set aside.
  3. Cut pomegranate in fourths and remove seeds, set aside.
  4. In separate bowls, mix together all of your dry ingredients and wet ingredients.
  5. Pour wet ingredients into dry ingredients and whisk to combine.
  6. Melt another small spoonful of coconut oil in a skillet until quite hot.
  7. Pour batter onto pan (about 2-3 tablespoons per pancake).
  8. Scatter sautéed pear pieces over the pancake before flipping. (Mixing the pear into the batter leads to uneven pear distribution).
  9. Flip pancakes once tiny bubbles form and break on the surface.
  10. Cook for several minutes on medium until center is dry.
  11. Serve with remaining chopped pear and pomegranate seeds. Let cool slightly before eating.
Recipe by at https://www.thescratchartist.com/pomegranate-pear-teff-pancakes-gluten-free-vegan/