Teff and Oatmeal Pancakes Recipe (2024)

These are delicous. I had whole teff and didn't grind it. It adds a slight crunch, which I like.

You can make these gluten and dairy free by using almond milk for the buttermilk, and amaranth and a little corn flour for the whole wheat. And this is the first time I used steel cut oats...they give nice chewy bits to the delicate lightness of the pancakes. Also use Earth Balance original for the butter. Very yummy!

Made this recipe and loved it. Ate a couple of pancakes for breakfast and froze the rest. One day I defrosted one, added a bit of peanut butter and apple slice on top and ate it for lunch. This recipe will become a favorite. Only comment would be that the batter seemed a bit too thick - thinking I will add a bit more buttermilk next time.

I really like these healthy pancakes (with lots of blueberries), but I find them easier to overcook. The bubbles I normally look for in pancakes as an indication of doneness don’t show up as prominently. When I don’t overcook them, they’re as fluffy as a white flour pancake.

WOW!! These pancakes were fabulous!! Like possibly my favorite ever! Used stevia in place of the agave and a few more blueberries. Also, I skipped adding the oil to the batter and fried in coconut oil. I thought this would be really strange with the cooked oatmeal and had to try it, I'm so glad I did!

Veganized this using 1 tsp of cream of tar tar and 1cup almond milk. Used hemp oil instead of canola, and added 1/3 cup water so they weren't too thick. Also used molasses fr the sweetener. They were delicious.

I used buckwheat flour instead of whole wheat, almond milk, coconut oil, and banana. Very nice, moist texture.

I made these with no cooked oats and a bit of sourdough starter and they were delicious!

Delicious- added a cup of chopped walnuts which really complimented the flavor of the teff. Almond milk and plain yogurt in place of buttermilk. Used cranberries and banana as that’s what I had on hand. Really wholesome and nutritious.

I followed the recipe as written. My batter seemed very thin, though the pancakes cooked up well. The teff caused the cakes to burn quickly at med-high heat (at least on my stove). Medium heat worked perfectly. I loved the nutty flavor that the teff brings.

Lovely pancakes and so darn healthy. We didn't have whole wheat flour (cause we don't like it) so I used oat flour instead. Worked great. Didn't have buttermilk and instead used kefir. Worked great. We didn't have oatmeal, so I cooked up some oat bran, and that, too, worked great. I smooshed still frozen blueberries into the pancakes right after putting the batter onto the skillet. I liked this because the frozen berries didn't turn the whole batter blue.

These are very flavorful. Used dehydrated buttermilk mix & honey instead of molasses - cause that is what was in cupboard. Trying freezing some. Half batch easy to make. Will try with peanut butter & apple slices = good camping/backpacking food? Get teff flour from Willy Street Coop (Madison) or Bob's Red Mill

These are absolutely delicious! Definitely going to be on the regular rotation. I veganized these by making my own buttermilk (hemp milk + 2 tbs of lemon) and egg alternative (I'm sure flax eggs would work fine too). They were so fluffy and had a lovely nuttiness from the teff.

Delicious. I waited a long time to make these, and I’m not sure why because they’re gosh darn brilliant. Made recipe almost exactly as written except I topped the pancakes with berries after they were cooked (rather than incorporating them into the dough). Wonderful either way. We’ll be making these again for sure.

These are so good! Used defrosted frozen blackberries instead of blueberries and they work just as well.

Use a whole pink of buttermilk. Use more than a cup of blueberries. Best pancakes ever

I used buckwheat flour instead of whole wheat, almond milk, coconut oil, and banana. Very nice, moist texture.

Superb pancakes. I had some Bob’s Red Mill teff flower that I used. The molasses flavor is strong but not overpowering-if you’re not into that, just use less. These pancakes have it all: fluffy, hearty, flavorful, filling. Also appreciate that this recipe makes a lot. I cook for myself and appreciate having leftovers to eat throughout the week. Will definitely make again.

Also 1 tbsp molasses and 1 tbsp maple syrup works great

We made these as we had some extra teff flour from making injera. Very much like a buckwheat pancake. We added bananas and pecans to the top, to emulate the Kamikaze Pancake from one of our favorite breakfast joints in Minneapolis.

I really like these healthy pancakes (with lots of blueberries), but I find them easier to overcook. The bubbles I normally look for in pancakes as an indication of doneness don’t show up as prominently. When I don’t overcook them, they’re as fluffy as a white flour pancake.

Medium high cooking temp was a little too high on my gas burner so so I’ll try medium next time to avoid scorching before the bubbles break.