These thick, fluffy and wholesome cherry cacao teff pancakes are Sunday brunch food at its finest and are an easy way to incorporate teff, one of my favourite hormone-healthy ingredients, into your life. Pile a few generously overflowing spoonfuls of sweet stewed cherries on top of your chocolate stack, or tip straight into the mix itself, the combination of the two flavours really is as good as it sounds. This recipe is the perfect example of how you can make those really-good-for-you foods that you know you probably should eat, into meals you actually really want to eat.
Cherry Cacao Teff Pancakes
- 1 tablespoon milled flaxseed
- 60 g quinoa flakes
- 1 ripe banana
- 60 g teff flour
- 130 ml almond milk
- 2 tablespoons cacao powder
- 1/2 teaspoon gluten-free baking powder
- a touch of coconut oil for frying
- 150 g fresh or frozen cherries stoned
- dairy-free coconut
- yoghurt nut butter and/or maple syrup to serve
- Place the flaxseed in a small bowl with 2 tablespoons water and leave to thicken while you complete the next step.
- Place the quinoa flakes into a food processor or blender and blitz until a fine flour forms. Add in all the remaining ingredients, with the exception of the coconut oil and cherries, and blend for a short moment until combined. Add the soaked flaxseeds and stir in by hand.
- Pop a frying pan over a low heat with a touch of coconut oil and roughly 60ml (¼ cup) sized amounts of the batter into the pan. Dot a couple of the frozen or chopped fresh cherries into the mix, if you wish.
- Leave to cook for 5 minutes or so on each side. You’ll want to keep the heat fairly low to avoid burning the surface and to cook the middle fully.
- Cook the remaining cherries in a saucepan with a touch of water and leave to completely soften before serving on top of the pancakes. Finish with coconut yogurt, nut butter, maple syrup – whatever you like.