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A white plate with a stack of cherry cacao teff pancakes. A hand is over the stack pouring syrup onto the pancakes.

Cherry Cacao Teff Pancakes

Images and Text from The Happy Balance by Megan Hallett and Nicole Jardim.
These thick, fluffy and wholesome cherry cacao teff pancakes are Sunday brunch food at its finest and are an easy way to incorporate teff into your life.
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Prep Time 10 minutes
Cook Time 10 minutes
Course Breakfast
Servings 2 people

Ingredients
 

  • 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

Instructions
 

  • 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.

Notes

Images and Text from The Happy Balance by Megan Hallett and Nicole Jardim. White Lion Publishing RRP $39.99.
Images and Text from The Happy Balance by Megan Hallett and Nicole Jardim. White Lion Publishing RRP $39.99.
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