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Home Β» Baked Goods Β» Fluffy 20 Minute Teff Flour Pancakes (Gluten-Free)

April 13, 2022 (last updated April 9, 2023)

Fluffy 20 Minute Teff Flour Pancakes (Gluten-Free)

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Janet Harlow
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This recipe combines teff flour and gluten-free flour for perfectly fluffy, light and sweet pancakes that have no cane sugar. Using teff flour plus a few simple ingredients, these gluten-free pancakes are a great, quick breakfast. Teff pancakes also freeze wonderfully for an easy make-ahead breakfast option

Be sure to check out more of my gluten free ideas for breakfast and more of my teff recipes including my teff flour bread and teff flour chocolate chip cookies.

White plate with stack of fluffy teff pancakes topped with melting butter and maple syrup dripping down sides. Small glass pitcher above pouring syrup. Fork on left and orange wedges on left. Wood board underneath with gray napkin on right.

Is Teff Gluten-Free?

Teff is technically a seed and is gluten-free. But it acts much like a grain. When ground, it becomes a flour just like flours ground from grains. It’s a tiny, tiny brown or ivory colored seed shaped like a chia seed but more the size of a poppy seed. See teff below in the the lower right of the photo.

overhead view of square white bowls with (counter clockwise from upper left) brown rice, millet flour, teff seeds and white rice.

Teff has a wonderfully nutty, yet mild flavor that makes it perfect for baking. It is more commonly grown in Ethiopia, India and Australia. Teff is the base for Ethiopian injera flatbread.

Being gluten-free, I am always looking for ways to expand my diet beyond rice, which is the base for most gluten-free breads, flours and baked products. Teff is higher in protein than many grains and is a good source of iron and fiber. I use the brown version of teff but, ivory teff flour is also available.

Overhead view of metal measuring cup with brown teff flour and wood scoop. White plate and wood board underneath. Metal whish on right. Whit and gray towel on left. Measuring cupas and milk bottle in back.

Gluten-Free Teff

Teff is naturally gluten-free. But, if you are highly sensitive to gluten or have Celiac Disease, I recommend going with a gluten-free teff. This will help you to avoid any cross-contamination issues. Nuts.com’s Teff Flour is a good gluten-free option which is manufactured on a dedicated gf line.

White plate with stack of fluffy teff pancakes topped with melting butter. and fork inserted vertically into pancake stack. Bite taken out of stack. Orange wedges and glass pitcher with maple syrup on left.

Ingredients

I combine teff flour with a gluten-free flour blend to be sure that the pancakes are fluffy and hold together nicely. Without the xanthan gum binder in a gluten-free flour blend, the pancakes would be a little crumbly. My go-to gluten-free flour for baking is King Arthur Measure for Measure Flour. See more in my post with gluten-free flour tips.

Eggs help to make gluten-free baked goods fluffy and rich. It is best if your eggs are at room temperature. You will be adding melted butter to the batter, and if the batter is super cold, the butter will seize up into tiny little chunks. Cold eggs can go into a bowl of warm water to bring them to room temp.

Teff flour will inhibit the rising and lightness of pancakes. So you’ll separate the eggs and whip the whites to stiff peaks. Fold the fluffy egg whites into the batter to make it light and airy.


You have a few choices for the liquid. Buttermilk adds a wonderful tangy flavor to these pancakes. It is my first choice because it helps add to the fluffiness of the pancakes. Otherwise regular low-fat or full-fat cow’s milk will work too.

Use my dairy-free buttermilk substitute if you are lactose or dairy-free. The recipe has just 2 ingredients and is ready in less than 10 minutes.

This recipe uses maple syrup as the sweetener. The maple flavor is a great pairing with the nuttiness of teff. Other liquid sweeteners like agave or my brown sugar based agave syrup substitute will both work.

The rest of the ingredients are just the basics – baking powder, vanilla, salt and some melted butter to add a little bit of rich flavor.

Quick Pancake Batter

This recipe will work without beating the egg whites separately. The pancakes will not be as fluffy, but they will still be airy and nicely risen. So if you’re in a rush, you can skip that step. The pancakes will look like the ones pictured below.

stack of teff pancakes with pat of butter and syrup dripping. Fork on left and orange slices on left. Wood board and grat napkin underneath. Glass pitcher above pouring syrup onto stack. on white plate.

Can you Freeze Pancakes?

Yes! These pancakes can definitely be frozen. Stack them with a piece of parchment or wax paper in between and seal tightly in a zip top bag. Reheat them in the toaster oven (at 300Β°F if you have temp control) or the toaster for a quick, easy breakfast.

Pancake Toppings

Of course the classic maple syrup and butter is always a good idea. But here are a few other yummy options:

  • Add a little zing to your pancakes with my spicy maple syrup.
  • My sweet and salty honey butter spread adds a nice salty dimension.
  • Put an amazing grown up spin on these pancakes with a DIY, homemade bourbon maple syrup.
White plate with stack of fluffy teff pancakes topped with melting butter and maple syrup dripping down sides. Small glass pitcher above pouring syrup. Fork on left and orange wedges on left. Wood board underneath with gray napkin on right.

Fluffy 20-Minute Teff Flour Pancakes (Gluten-Free)

Author: Janet Harlow
Course: Breakfast
Cuisine: American
Servings: 12 4″ pancakes
This recipe combines teff flour and gluten-free flour for perfectly fluffy, light and sweet pancakes that have no cane sugar. Using teff flour plus a few simple ingredients, these gluten-free pancakes are a great, quick breakfast. Teff pancakes also freeze wonderfully for an easy make-ahead breakfast option.
No ratings yet
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Prep Time 10 minutes mins
Cook Time 10 minutes mins

Recommended Products

  • King Arthur Gluten-Free Measure for Measure Flour
  • Gluten-Free Teff Flour (white)

Ingredients
  

  • 2 Tbsp unsalted butter, melted
  • ο»Ώ3 large eggs, room temperature
  • ΒΎ c buttermilk dairy-free buttermilk substitute
  • ο»Ώ3 Tbο»Ώsp maple syrup
  • 1 tsp vanilla extract, powder or bean paste homemade gluten-free vanilla extract
  • ΒΌ tsp salt
  • Β½ c teff flour (ivory or brown)
  • Β½ c gluten-free flour blend, King Arthur Measure for Measure recommended gluten-free rice-free flour option
  • 2 tsp baking powder

Instructions
 

  • Melt the butter and set aside to cool.
  • Hο»Ώeat the milk/buttermilk for 20 seconds in the microwave to bring it to room temperature. I heat it in my glass measuring cup.
  • Separate the eggs, placing the egg whites in a small mixing bowl or the bowl of a stand mixer and 1 yolk into a larger mixing bowl. The remaining two egg yolks will not be used in the recipe.
    NOTE: Any small bits of yolk in the whites will prevent foaming of the whites.
  • Add the milk/buttermilk, maple syrup, vanilla and salt to the egg yolk and beat until well combined.
  • Use an electric mixer or stand mixer to beat the egg whites to stiff peaks.
  • Add the flours and baking powder to the milk-yolk mixture and stir with a whisk to combine.
  • Add the melted butter and stir with a wire whisk until smooth.
  • Add β…“ of the whipped egg whites to the batter and mix in. Gently fold in the remaining egg white in 2 additions.
  • Heat a large non-stick skillet or griddle over high heat for 1-1Β½ minutes or until a little splash of water sizzles and evaporates within 2 seconds. I do not recommend greasing the pan.
  • Turn the heat to medium high.
  • Ladle about 3 tablespoons of batter per pancake onto the pan. Cook until the top bubbles and the outside edges begin to set – about 1-1Β½ minutes. If the bottom browns much faster than that, turn down the heat.
  • Flip gently and cook another 1-2 minutes or until the bottom is brown.
  • Transfer cooked pancakes to a wire rack and if necessary, keep warm in a 250Β° oven.
  • These pancakes can be frozen for up to 3 months. Reheat them in the toaster or toaster oven.
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.
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Posted In: Baked Goods · Tagged: pancakes

Comments

  1. Jill Hennen says

    April 1, 2023 at 2:02 pm

    Delicious- they turned out great!

    Reply
    • Janet Harlow says

      April 2, 2023 at 12:38 pm

      Great! Thanks for letting me know!

      Reply

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