Recipe: Ethiopian Pancakes

This is one of my all time favourite recipes, one that requires slightly more time investment than a conventional weekday breakfast, but absolutely worth every second if you have the time. If you cannot get access to teff flour, you can simply substitute with buckwheat flour.

Serves: 1

Ingredients

• 1/2 cup teff flour
• 2 Tbsp ground flaxseed
• 2 Tbps protein powder (or 2 eggs)
• 1/2 tbs ground cinnamon
• Pinch of nutmeg
• 1/2 large banana
• 1/2 cup water

Directions

1. Combine all ingredients into a food processor
2. Prepare an oiled pan over medium heat
3. Scoop 1/2 cup of mixture per pancake
4. Flip pancakes when bubbles begin to emerge (generally around 90-120 seconds)
5. Serve with extra cinnamon sprinkled on top, remain 1/2 banana, 1/2 mango, 4-5 Tbps of natural or Greek yogurt, and a handful of frozen blueberries