Vegan teff pancakes with blueberries
Vegan pancakes made with teff flour, sweetened with a quick blueberry compote. Great for breakfast.
At a glance
- Serves 2
- Prep time: 10 min
- Cooking time: 15 min
- Total time: 25 min
- Calories: 360 kcal per serving
- Protein: 11 g
- Fat: 11 g
- Carbs: 52 g
Ingredients
- 120g teff flour
- 2 tbsp linseed
- 200ml oat milk
- 150g blueberries
- 1 tbsp coconut oil
- 1 tsp baking powder
Method
You’ll need: frying pan · saucepan
- Stir the linseed with a little water and leave to soak for 5 min.
- Heat the blueberries with a little water in a small pan and let them cook down until they burst.
- Mix the teff flour, baking powder, oat milk and linseed into a smooth batter.
- Heat the coconut oil in a non-stick frying pan.
- Add the batter to the pan in small portions and fry the pancakes on both sides until golden brown.
- Stack the pancakes and pour the hot blueberries over them.
Good to know
Pancakes for breakfast? Teff flour is the secret! The tiny ancient grain brings a wonderfully nutty note.
Swaps
Teff flour → buckwheat flour (similar nutritional profile)
Blueberries → raspberries (less fructose)
Coconut oil → vegan butter (different flavour; check it contains no seed oils)
Cooking tips
Teff batter needs a little longer in the pan. Wait until small bubbles form on the surface.
Storage
You can easily reheat the cooked pancakes in the toaster the next day.
Allergens
Teff flour is naturally gluten-free. The oat milk contains gluten unless it's labelled gluten-free.
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