Gluten free. The teff lends a slight cocoa taste. Makes 6-8 pancakes.
225g teff flour
1 1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp sea salt
1 medium ripe bananas
375ml soya or rice milk
1 teaspoon vanilla essence
1 tablespoon maple syrup
1/2 tsp oil
Combine the dry ingredients in a large bowl.
Blend bananas with the milk, oil, vanilla and maple syrup. Gradually add to the dry ingredients and stir gently to combine.
Heat large frying pan on medium high heat with a little more oil. Pour in a few large spoonfuls of batter to make a few American-style pancakes. Fry 3-4 minutes until small holes appear and the edges start to dry out. Flip the pancake and cook for a couple of more minutes.
Serve with margarine and a drizzle maple syrup, and fruit if you like.