You guys had me cracking up over the various words you dislike using, and I’m going to use the top rated ones to describe this morning’s breakfast…My yummy pancakes were not only super moist, but so succulent, and I ate them while wearing cute sexy panties and sitting a squat. Nom nom nom nom.
This oatmeal teff pancake recipe comes from reader Joye. She sent it to me weeks ago, and I finally got around to making it. Why I waited so long I have no idea as the pancakes turned out delicious. Thank you Joye!
1/2 cup rolled oats (for a gluten free version, use gluten-free oats)
1/2 cup oat flour
1/4 cup teff flour
1 1/4 tsp baking powder
3/4 tsp xanthan gum – or guar gum
1/4 tsp salt
1 egg white
3/4 – 1 cup milk of choice. (I used HEABified coconut milk)
Mix dry ingredients together.
Beat egg a little.
Beat egg white until frothy.
Mix in milk and egg to dry mix, stir well, then fold in the egg white.
Cook over low heat on pancake griddle, flipping after 1 to 2 minutes.
Yield: 5 small pancakes
According to Joye, every time she makes the recipe, the milk amount seems to change… sometimes 3/4 looks like it is too runny and sometimes way to thick. For me, 3/4 cup of milk was perfect. The pancakes turned out super thick and hearty – just what I needed this morning, and I topped them with coconut oil and my favorite preserves.
By the way, the Costco sized container of mustard is all gone as of yesterday, January 15…
Happy Pancake Sunday!