Delicious White Teff Flour pancakes
1 tbs chickpea flour, 2 tbs water (whisk together for chickpea egg)
1 cup of coconut milk (or any of your choice)
1 cup of teff flour
1/2 tsp vanilla extract
1/2 tsp cinnamon
pinch of salt
1 tsp of coconut oil for the pan
1. Place chickpea egg and milk in a bowl and whisk lightly. Slowly whisk in the flour, cinnamon and a pinch of sea salt. Leave mixture to rest for 30 minutes. Strain off any lumps.
2. Add coconut oil to pan. Add enough oil to cover base of pan. Cook pancakes for 2-3 mins on either side, until golden brown.
3. Serve up with greek yoghurt and fresh berries, and enjoy.
Added by: waljitkaur
This page is an open forum for friends of Shipton Mill to contribute recipes. We do not test all of these recipes, so we cannot guarantee that they are gluten-free and suitable for all dietary requirements. Please do check the recipe thoroughly before making it.
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.