Basic Teff Pancake Batter
Teff is the new quinoa, I am told. You’re going to love it. It is another of the very popular ‘ancient’ grains that has been grown since around 1000BC in Ethiopia. Known for its nourishing properties, it is gluten free, and every single part of the grain and plant is used by the people who grow it. It is the tiniest grain in the world, but it packs a huge nutritional punch. Me? I love the flavour and the way these pancakes stick together without any gluten. Go Teff!
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- 200 Grams teff flour
- 200 Grams milk of choice
- 2 eggs
- Generous Pinches pink salt flakes BUY
- 2 Tablespoons coconut oil plus some more for cooking BUY
- 80 Grams iced water
Place all ingredients except water into Thermomix bowl and blend 30 sec/speed 8. Set aside to rest for about 30 minutes.
Just before cooking, add the water to Thermomix bowl and blend 20 sec/speed 8.
Preheat a frypan on a medium heat for around 10 minutes.
Dollop about ½ tsp coconut oil per pancake onto the base of the pan, add a scoop of batter and cook about 30 seconds until edges of crepe are turning golden. Turn and cook briefly on other side.
Serve with toppings of choice or use in recipes as directed.
Crepes can be made up to two days ahead of use.
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