Happy Easter, Passover and Spring Equinox. No matter your faith, or lack thereof, this weekend is one of renewal, a welcoming of Spring and a time to enjoy family and friends..often over a wonderful meal.
I've been having a lot of fun with teff lately. Most commonly seen in Ethiopian restaurants via the spongy, slightly sour and utterly delicious flatbread know as injera; which is used as both plate and utensil. This super nutritious grain flour from Ethiopia is packed with amazing protein, nutrients and is also gluten-free. A very nice perk. If you don't know teff I highly recommend you get to know it and start using it regularly. It pairs especially well with all things chocolate, making it a wonderful treat for both adults and kids.
Now, don't get freaked out by the high calorie count. Teff is high in resistant starch, a newly-discovered type of dietary fiber that can benefit blood-sugar management, weight control, and colon health. It’s estimated that 20-40% of the carbohydrates in teff are resistant starches*. So I truly believe, when used in the diet properly you can offset that caloric number; especially if you carb load and/or engage in endurance sports. I had these pancakes 3 hours ago and I'm just now feeling a little hungry..a little. Though I served these with a simple honey and orange segment topping you could use a sugar-free syrup instead. One body building friend raves aboutt Walden Farms. I haven't used them yet, but it's something to consider if sugar content is a concern for you.
Best part about teff, well, aside from the gluten-free aspect, is the protein, fiber, Magnesium, Phosphorus, Copper, and Manganese content. Pretty stunning.
Now on to the pancakes!
MOM's Chocolate-orange Teff Pancakes with Hemp and Flax (makes 3-6 large pancakes)
These beauties are dark, rich, not too sweet and excellent for starting a long day with or closing out a long workout with. Best part? Unlike most gluten-free pancake recipes these do not sure rice, potato or tapioca starches or flours so they aren't gummy and have the mouth feel of a true pancake. And if you're an endurance athlete you need teff in your diet for all of it's amazing energy and nutritional benefits.
1 cp Teff Flour, finely ground
2 Tbs Dark Cocoa Powder (the darker the better)
2 Tbs Hemp Powder, the finer the better
1/2 tsp Salt (I used Indian Black Salt this time)
1 tsp baking Powder
1/2 tsp Cinnamon
1/2 tsp Cardamom
2 Egg Yolks
1 cp Organic Milk (you can use a organic milk substitute)
2 tsp of Orange Zest
1 tsp Vanilla Extract
2 Tbs Flax Powder
2 tsp Coconut Oil, melted
2 Egg Whites
1 tsp Vinegar (really any will do)
1/8 tsp Cream of Tartar or 1/2 tsp of lemon juice
2 Tbs of Sugar (hard to make a substitution here for that)
Extra coconut oil for your pan (if needed)
Honey and Orange Segments as a topping, as needed
1. Blend and sift the dry ingredients and reserve.
2. Warm the milk in the microwave and reserve until it's room temp.
3. Separate the eggs, making sure not to get any of the yolk into the whites.
4. Whip the whites with the vinegar and cream of tater (or lemon juice) until they double in volume. Once this happens slowly add the sugar a little bit at a time until you end up with a meringue-like mixture.
5. Blend the egg yolks, milk and vanilla into the sifted, dry ingredients until fully incorporated. Mix in the ground flax and coconut oil. The warm milk will keep the coconut oil from solidifying.
6. Carefully fold the meringue mixture into the teff mixture, making sure to fully incorporate everything without deflating too much volume from your mixture.
7. When well blended but still light pour the thick batter into your well seasoned pan over medium heat.
8. Pancakes are ready to be turned when a few bubbles are visible around the outer edge of the pancake. They will rise and cook up in a matter of minutes and are best served hot.
Enjoy! And let me know what you think about this recipe :)