This year one of the recipes was Apple Teff Pancakes with Almond Yogurt.
These pancakes are just beautiful in texture and we discovered that not only are they delicious for breakfast but they are great with everything and anything stuffed in them.
Apple Teff Pancakes
2 cups teff flour
½ cup arrowroot starch
2 tsp baking powder
¾ tsp baking soda
1 tbsp cinnamon
¼ tsp salt
2 cups almond milk
1/2 cup apple sauce
3 tbsp coconut oil melted
2 tbsp maple syrup
2 sliced and peeled granny smith apples
Whisk together dry ingredients. Whisk the wet ingredients (best if everything is at room temperature) in a separate bowl.
Add the wet ingredients to the dry ingredients and stir until incorporated.
In half cup measures pour batter into a medium hot non stick pan and cook for 1 minute on each side. Place in a warming oven until all the pancakes are cooked.
When you are ready to serve heat the apples with a bit of brown sugar until they are soft. Top the pancakes with a scoop of warm apples, a dollop of maple syrup and some homemade almond yogurt.
This recipe makes about 10 pancakes.
My husband and I froze the leftovers and filled them with whatever we wanted both for supper and for breakfast.
2 cups blanched almond flour
2 tbsp honey
1 package of yogurmet starter
Place all ingredients in a vita mix. Fill to the 4 cup measure line with water. Blend on high for 3 minutes. In a sealable bowl dehydrate covered at 115 degrees for 12 hours. Remove and stir. Chill for 2 hours. This makes to 1 litre jars and will keep for at least 10 days in the fridge.