These are super easy, gluten free, healthy, and don't make a ton a pancakes, so it's a perfect breakfast for one or two people. Teff flour is much better for you than wheat flour, and the egg and yogurt add extra protein.
Four 5" pancakes
Whisk together dry ingredients in a small bowl. Whisk together wet ingredients in a larger bowl. Add dry ingredients to wet and whisk to combine into a smooth batter.
Rub a cast iron or heavy non-stick pan with a small amount of vegetable or coconut oil. Preheat pan on medium-high. Drop 1/4 cup of batter onto the center of the pan and spread into a thin layer with a spatula. Cook until bubbles leave holes and pancake will hold together when the edges are lifted. Flip, cook 1 more minute. Makes 4 pancakes.
I like to eat these plain, but they're great topped with fruit and yogurt, or the classic butter and syrup (although that cuts down on the healthy). Leftover pancakes are good cold with a little smoked salmon and cream cheese.
This recipe was provided by Paige E from Chicago