The weekend after Kettle I was still resting, so I didn’t do a long run. This left me with lots of time for breakfast, plus we had my niece and nephew over making it 5 kids in the house, so of course I made pancakes!
I wanted to use my Teff flour and make the Run Fast Eat Slow recipe. Being summer though I wasn’t really in the mood for pumpkin (plus I didn’t have any!), so I made a revised version with bananas. We practically always have bananas in this house. These turned out great – same texture as traditional pancakes. The kids loved them too, which we all know is the real test.
First mix teff flour (make sure it’s flour and not plan ‘ol teff), cinnamon, salt, and baking powder ( all the dry ingredients) together in a smaller bowl until well combined.
In a larger bowl, lightly beat the eggs, like you would if you were making scrambed eggs. I used two types of coconut milk in this recipe to add a little bit of creaminess from the canned coconut milk (and yogurt) without making it too heavy by balancing with plain Silk coconut milk. Use the full fat version of the canned version and the plain – no sugar – Silk coconut milk.
For the yogurt I used Siggi’s whole milk yogurt with a touch of honey, which is why I only added 1 tablespoon of honey to the recipe. If you’re using plain yogurt, then you may want to add an extra tablespoon of honey.
Add in the two coconut milks, yogurt, honey, and vanilla extract.
Whisk all the wet ingredients until well combined.
Fold the dry ingredients into the wet ingredients and whisk to combine. In the same, small bowl used for the dry ingredients mash enough bananas to make 1 cup ~ about 2 bananas. Mix well.
Cooking pancakes is pretty basic, just make sure to use a nonstick pan. Heat the pan up a bit and for good measure I spray with nonstick olive oil cooking spray. For the kids I usually make 4 small pancakes. Wait until the pancakes are good and bubbly before turning over.
Enjoy! (recommended with bacon :D)
This recipe makes about 30 or so depending on the size you make, plenty for freezing for later during the week. See the recipe below [modified from Run Fast, Eat Slow].