Lemon Teff Pancakes
From ‘Honestly Healthy Cleanse’ by Natasha Corrett
Courses
Breakfast
Servings
Prep Time
4
5
minutes
Cook Time
10
minutes
Servings
Prep Time
4
5
minutes
Cook Time
10
minutes
Ingredients
20
g
teff flour
60
g
buckwheat flour
1
tbsp
egg
or chia replacer – 1ground seeds with 3water
2
tbsp
agave syrup
plus extra to serve
130
mls rice milk
I use almond milk
1
tsp
vanilla extract
finely grated zest of 1 lemon
60
g
blueberries
oil or butter for frying
juice of 1 lemon to serve
Instructions
Sift the flowers together into a bowl.
Separately, whisk the egg, syrup, milk, vanilla and lemon zest.
Pour the wet ingredients into the dry and mix well.
Add the blueberries.
Heat a small amount of oil to a hot, non-stick frying pan and ladle some of the pancake batter into it.
Leave for about 30-60 seconds until it is solid enough to turn with a spatula.
Squish the blueberries down a little so the whole of the pancake cooks and leave for a further 30 seconds or so.
Transfer pancake to a warm plate and repeat until all of the pancakes are cooked.
I serve mine with the lemon and syrup and some sliced fruit such as strawberries and bananas.