Pomegranate & Pear Teff Pancakes (Gluten Free & Vegan)
- 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
- Slice your pear into bite sized pieces and toss with a pinch of cinnamon.
- Melt a small spoonful of coconut oil in a skillet and briefly sauté the pears until they are warm and slightly softened. Set aside.
- Cut pomegranate in fourths and remove seeds, set aside.
- In separate bowls, mix together all of your dry ingredients and wet ingredients.
- Pour wet ingredients into dry ingredients and whisk to combine.
- Melt another small spoonful of coconut oil in a skillet until quite hot.
- Pour batter onto pan (about 2-3 tablespoons per pancake).
- Scatter sautéed pear pieces over the pancake before flipping. (Mixing the pear into the batter leads to uneven pear distribution).
- Flip pancakes once tiny bubbles form and break on the surface.
- Cook for several minutes on medium until center is dry.
- 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/
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