Gluten-Free Apple Cinnamon Teff Pancakes

These cozy fall pancakes combine earthy teff, gluten-free oat flour, fresh apples, and warm cinnamon. Teff gives this easy fusion breakfast its distinctive Abyssinian flavor, while apple and maple syrup add natural sweetness.
This is not a traditional Ethiopian recipe, but an original Abyssiniaeats creation that brings teff into a familiar autumn favorite.

Ingredients
Makes 10–12 pancakes.

• 1 cup teff flour

• 1 cup certified gluten-free oat flour

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• 1 teaspoon cinnamon

• ½ teaspoon salt

• 2 eggs

• 1¼ cups milk

• 2 tablespoons maple syrup

• 1 teaspoon vanilla extract

• 1 medium apple, finely grated

• 2 tablespoons melted butter or neutral oil

• Butter or oil, for cooking

Instructions to make Gluten-Free Apple Cinnamon Teff Pancakes

1.  Whisk together the teff flour, oat flour, baking powder, baking soda, cinnamon, and salt.

2.  In another bowl, whisk the eggs, milk, maple syrup, vanilla, grated apple, and melted butter.

3.  Add the wet ingredients to the dry ingredients and stir gently until just combined.

4.  Let the batter rest for 10 minutes. If it becomes too thick, add a little more milk.

5.  Heat a lightly greased skillet over medium heat.

6.  Pour about ¼ cup of batter for each pancake. Cook until bubbles form and the edges look set, about 2–3 minutes.

7.  Flip and cook for another 1–2 minutes, until golden and cooked through.

8.  Serve warm with maple syrup, sliced apples, yogurt, or toasted walnuts.

Helpful Tips

Use certified gluten-free oat flour for a fully gluten-free recipe. Finely grate the apple so it blends evenly into the batter, and avoid overmixing to keep the pancakes tender.
Store leftovers in the refrigerator for up to 3 days or freeze them for up to 2 months. also check out our Gluten-Free Teff Pumpkin Spice Pancakes: Embrace the Flavors of Fall