Are you more of a same-breakfast-every-morning type or a stare into the fridge get-creative type in the mornings? Me, I’m the type who fantasizes about stacks of pancakes, frittatas, french toast, bagels, savory oatmeals, and so, so much more. I even go so far as to lay out bowls, measuring cups, and a waffle iron the night before. I drift off to sleep listening to my mind’s tastebuds playing with flavor combinations. Then morning arrives. And another plan starts to unfold. Peanut butter. (Cue dramatic music.) Ask anyone who knows me what I eat for breakfast and you will receive one answer (probably followed by a snort or scoffing laugh) peanut butter. Have you ever seen a cat roll around in catnip? Enough said.
The sound of my alarm clock is like Pavlov’s bell, “peanut butter, peanut butter, where is my PEANUT BUTTER!” Pancakes, yeah right. Eggs, get away! Oatmeal, are you kidding?! Peanut butter. Just give me all the peanut butter! For years. Yes years, I have had basically one breakfast: my own freshly baked bread, homemade peanut butter, honey, and some in-season fruit layered on top. The idea of not having this amazingly crunchy, sweet, salty goodness is unbearable when I awake. During the day I am quite confident that tomorrow will be the day I break my breakfast streak and have something different. Sometimes I tell myself, “it’s just one day. I can go one day without having peanut butter and toast.” But when I see that crunchy, crusty bread sitting on the counter, staring me down, and the sleek, golden jar of peanut butter begging to be opened and spooned into my mouth, my knees go weak. I just can’t go one morning without it! And I no longer want to. Breakfast creativity go away! Come to me peanut butter.
At this point I know you must be wondering why I just spent the last two paragraphs talking about peanut butter when I am sharing these teff pancakes today. I needed you all to understand the significance of this post. This is not just any stack of pancakes. This is a new me kind of pancake stack. I broke my peanut butter on toast streak! Tastebuds meet teff. Ceeelebrrrate good times, come on…YaHoo! (Kool & The Gang reference, ya with me)?
Teff is a weeny little grain with a whole lot of complex and delicious taste. Have you used teff? I was recently introduced. And I have already started several debates as to why this grain is not more widely used and known. It is gluten free, has a low glycemic-index, it’s high in iron, protein, and calcium, and tastes incredible. Basically, it is a dream grain for those of us who are gluten free, dairy free, and/or vegan. The high protein and calcium content makes it an ideal source for these nutrients in an untraditional source. And it doesn’t have that weird, what-the-freak-am-I-eating quality that we are all too familiar with. These pancakes are just good! They also don’t have that “Ughh…I’m so full I can’t move” effect of traditional pancakes. (Full disclosure: I officially broke my peanut butter on toast streak with this oatmeal, but I just about broke out into hives that morning and I ended up eating so much peanut butter and fruit throughout the day that it could not officially be considered a streak-break. I would rather not relive that experience. Peanut butter trauma.)
With Thanksgiving approaching in the United States, there is sure to be an abundance of rich and filling meals. Treat yourself and your families to a batch of these for a restorative, healthy, and wholesome meal. Not to mention a break from all of the kitchen demands. These are EASY to pull together. Top with any fruit or maybe some leftover cranberry sauce?? Just make em’!
- ¾ Cup whole grain teff flour (plus one tablespoon for thicker pancakes)
- ½ - 1 Teaspoon baking powder (depending on how fluffy you like them)
- ½ Teaspoon cinnamon
- ¼ Teaspoon sea salt
- ⅔ Cup rice milk (or substitute your favorite nut milk)
- 1 Tablespoon maple syrup
- ½ Teaspoon vanilla
- Seeds from one pomegranate
- 1 Bosc pear
- Coconut oil for pan
- Slice your pear into bite sized pieces and toss with a pinch of cinnamon.
- Melt a small spoonful of coconut oil in a skillet and briefly sauté the pears until they are warm and slightly softened. Set aside.
- Cut pomegranate in fourths and remove seeds, set aside.
- In separate bowls, mix together all of your dry ingredients and wet ingredients.
- Pour wet ingredients into dry ingredients and whisk to combine.
- Melt another small spoonful of coconut oil in a skillet until quite hot.
- Pour batter onto pan (about 2-3 tablespoons per pancake).
- Scatter sautéed pear pieces over the pancake before flipping. (Mixing the pear into the batter leads to uneven pear distribution).
- Flip pancakes once tiny bubbles form and break on the surface.
- Cook for several minutes on medium until center is dry.
- Serve with remaining chopped pear and pomegranate seeds. Let cool slightly before eating.
I have never used teff flour, but after eyeing these pancakes, I definitely need to get some!
Hi Bethany! I am so in love with this grain. I can’t wait to try using it in more baking projects. Let me know how you like it if you try it.
kathryn – pomegranate and pear are just whispering such lovely things to me right now, beautiful combination. i truly love the addition of teff into your pancakes, i treasure grains in the morning. i laughed audibly of your breakfast admissions, dreaming longingly of lavish spreads, even going as far to prepare – just to eat your staple once more! i love peanut butter too (however i believe you may have me beat). perfect holiday and seasonal breakfast. xoxo
Haha! Thanks Danielle. I think I have the world beat in my love for peanut butter…It is an epic love LOL <3 <3
I’ve yet to try teff, but I’ve been hearing so many good things about it! It’s going on the must-try list like right away. Especially with this recipe! Pears? Pomegranate? And most of all–pancakes?! Yes please!
xoxo
YESSS! I can’t believe I went so long without trying Teff. So, so flavorful and filling. Let me know how you like it. xoxo
Teff! I have never tried it, either, but it is so good to know that it has such a low glycemic index. These pancakes look so delicious and appealing. I am guilty of enjoying nut butters smeared across toasty bread with a slathering of seasonal fruit on top. It’s good to break out of a routine, though; isn’t it?
Hey Jayme,
As of right now I am calling it a miracle grain. I am so excited about it. I don’t know how I hadn’t discovered it earlier. I am always looking for gluten free products to bake for my mother and teff is such a great solution. I feel like a new woman with my routine change haha!
these look divine! I’ve never used teff flour, but I think it’s time to change that! xo
I hope you love it as much as we do, Becca! It has a unique and nutty flavor. <3
Okay, long time stalker, first time commenter here! HI! These pancakes are calling my name… I used to be exactly like you with the peanut butter toast thing, except with Vegemite and butter! I had to have it every morning, and we were so addicted to it that once we had a Vegemite toast eating competition (boarding school… don’t ask!!) that I obviously won, by eating 5 slices. I <3 your blog, and how your passion for food comes through with each blog post.
Haha! “Long-time stalker, first time commenter”…Great line! I’m gonna use that! That is my kind of competition. I shudder to think how many PB toasts I would eat in a competition. Let’s not go there 😀 Thanks for commenting!
Goergeous breakfast. I have never heard of Teff before – cannot wait to add it to my list of must try foods. Thanks Kathryn for the heads up 😀 You sound a lot like my sister – shes mad for peanut butter everything at breakfast too haha.
I don’t know why Teff is not more widely known. I just recently stumbled upon it and the flavor is fabulous. I’m surprised it hasn’t made it on to some fad diet program (ughh!). Anyway, I think you’ll love it. My sister is another peanut butter lover too 🙂
Girl, you and your peanut butter = me with my oatmeal. Even when I go to a nice brunch place the first thing I want to order is OATMEAL before I remind myself that I make oatmeal at home all the time and should really try something new, haha. I do love pancakes + waffles, though! I also love raw banana ice cream. Those are my top 4 brekkie items. I have yet to cook with teff but have been intrigued by it for a long time! These pancakes sound wonderful, especially with the pear and pomegranate. Happy weekend, Kathryn! xo
Breakfast routines are so funny! Hard to break out of them. I usually experiment with new breakfast foods for lunch or dinner haha! Happy weekend Gen! xoxo
Aw hooray for new breakfast habits! (although there isn’t anything wrong with pb and toast- i love that too!) I share your love for breakfast and it’s the only thing that gets me out of bed in the mornings. 🙂 You’ve also got me wondering as to why I’ve never tried teff as well- it sounds like such a great grain. Beautiful, Kathryn!
Hehe! I hope you give teff a try. It is a wonderful little grain. And I’m sure whatever you create with it will be delicious. Thanks, Emily!
I’m a “same breakfast every morning” type unfortunately! I have the same green smoothie almost EVERY single morning for breakfast. I really want to try this recipe because I have been looking for a good vegan and gluten free pancake to eat. I have tried soooo many recipes, but they honestly don’t remind me of pancakes. These teff pancakes look more up my alley because they don’t look as heavy and super dense as other recipes I’ve tried. And topping them with leftover cranberry sauce?!?! GENIUS!!
Haha! It is tough to break out of those patterns. I think this will be a perfect solution for you – they taste like pancakes, they are light, and they won’t leave you feeling like you just ate a HUGE breakfast. I put leftover cranberry sauce on everything 🙂
I am most certainly the type that thinks about breakfast the night before. Sometimes I think about tomorrow’s breakfast right after I ate breakfast! I’ve been using teff flour to make muffins but was never brave enough to make pancakes entirely out of it, although I have heard a lot about the Ethiopian teff flatbread called injera. Your recipe is luring the courage out of me to give it a go!
Hahah! I think I might think about breakfast 24 hours a day…I certainly think of eating 24 hours a day! You are going to be surprised how simple these pancakes are to make. Nothing to be intimated about. I’d love to try some teff muffins, good idea! Let me know how you like them!