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Teff pancakes


350 ml soy milk
2 ripe bananas, peeled
150 g teff flour
2 tablespoon vegetable oil
1 teaspoon dried baker yeast
1/2 teaspoon salt
3 eggs
1/2 teaspoon cinnamon
1 tablespoon vanilla sugar

Servings: 4

Recipe directions

In a blender mix the soy milk with the bananas. Pour this mixture in a mixing bowl and add the teff flour, eggs, salt, cinnamon, vanilla sugar and oil. Stir well. Let the batter to rise for about 30 minutes. Bake the teff pancakes in a hot and greased skillet. The batter is a bit thicker than normal pancake batter, so you may have spread the batter a bit with a fork. Cook each pancake for 2 to 3 minutes on each side. Serve the teff pancakes hot with brown sugar or honey. They also taste nice as such when eaten cold.


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