Makes 15 pancakes
100g teff flour
100g gluten-free flour
300ml coconut milk
2 tsp gluten-free baking flour
2 tbsp vanilla essence
2 tbsp cinnamon
1 pinch rock/ sea salt (finely ground)
1 tsp of coconut oil
zest of 1 orange
1/ Sift teff flour, gluten-free flour, baking powder, rock/ sea salt and cinnamon into a large bowl. Create a well in the centre of the dry ingredients or add to blender.
2/ To coconut milk add vanilla essence and orange zest and stir.
3/ To the well in dry ingredients or to the blender gradually add a 100ml coconut milk at a time, stirring continually until the desired consistency is reached (note: you want the mixture to be runny yet thick enough to coat the back of a spoon. Use more or less coconut milk if needed as different flour can change the consistency) .
4/ Gently heat your pan and add 1 tsp of coconut oil to coat the bottom of the pan, taking care that the oil doesn’t begin to smoke.
5/ Add about 2-3 tbsp of mixture per pancake to pan .
6/ Flip pancakes when bubbles begin to appear on top of the pancake, check to see they are golden brown when flipped. Serve topped with nut butter and berries or banana or chopped walnuts and a drizzle of raw honey.
Angelique Panagos is a nutritional therapist based in London.