Teff Flour Pancakes with Blueberry-Chia Seed Compote & Coconut Whipped Cream

Teff Flour Pancakes with Blueberry-Chia Seed Compote & Coconut Whipped Cream
Recipe adapted from WholeNewMom.com recipe by Ivy Entrekin, Honey Mama’s R&D Manager

Ingredients

Teff Flour Pancakes

  • 1 ½ cups teff flour
  • 2 ½ tsp. baking powder
  • ½ tsp. Himalayan pink salt
  • ½ tsp. Cinnamon
  • 2 eggs
  • 1 ¼ – 1 ½ cups non-dairy milk (I used unsweetened almond milk)
  • 1 T. raw apple cider vinegar
  • 1 T. liquid sweetener (I used maple syrup, but honey or coconut syrup would work too)
  • Coconut or avocado oil for brushing your pan
  • ⅓ – ½ cup Honey Mama’s Dutch chocolate, broken up into small pieces

Blueberry-Chia Seed Compote

  • 3 cups fresh or frozen blueberries
  • 1 cup coconut water (you can also use apple juice)
  • 2 T. chia seeds
  • 1 tsp. Lemon juice (optional)
  • ½ tsp. Vanilla extract (optional)

Incredibly Easy Coconut Whipped Cream

Note: You must use a natural brand of canned, full-fat coconut milk for this recipe to work correctly. It will not behave as well with coconut milk that has added stabilizers (guar gum, xanthan gum) or preservatives. It also will not work with “Lite” coconut milk, or refrigerated coconut “beverage”. You must also refrigerate the can of coconut milk overnight; it needs to be very cold.

  • 1 (14-ounce) can full-fat coconut milk 
  • T. maple syrup (optional)
  • 1/4 tsp. vanilla extract (optional)

Directions

Teff Flour Pancakes

  1. Sift teff flour, baking powder, cinnamon and salt into a large bowl. Set aside.

  2. In a separate bowl, stir the vinegar into 1 ¼ cups milk. Let sit for a minute, then whisk in the eggs and sweetener.

  3. Add the liquid mixture to the dry mixture. If the batter seems too thick, add ¼ cup more milk.

  4. Heat a pan or griddle over medium heat, and brush with oil. Add batter ¼ cup at a time. Sprinkle some of the Dutch crumbles over the top. Once you see bubbles form on the surface of the pancakes (this usually takes 3-5 minutes), flip the pancakes over, and cook for another 2-3 minutes.

  5. Top with Blueberry Chia Seed Compote and Coconut Whipped Cream (see below for recipes). 

Blueberry-Chia Seed Compote

We’ve learned the hard way that all cooking surfaces are not created equally. If your pancakes start to burn on the bottom before you see bubbles appear on the surface, reduce the heat.

  1. Place berries and coconut water in a pot and bring to a simmer. Cook for 5 minutes, stirring frequently.

  2. Stir in chia seeds, and cook until thickened, about 15 minutes. Be sure to stir frequently and reduce temperature if needed to keep the mixture from sticking to the bottom of the pot. Use the spoon to mash some of the berries as you stir. Remove from heat and stir in the lemon juice and/or vanilla, if using.

  3. Let cool for 15-20 minutes before using. This will give the chia seeds time to “gel up”, making the compote slightly thicker.

Serve immediately as a topping for pancakes or waffles. Once refrigerated, it will keep for about a week.

Incredibly East Coconut Whipped Cream

  1.  Place a can of coconut milk in the refrigerator bottom side up. Leave it in there overnight.
    10 minutes before starting the recipe, place a metal mixing bowl, and the beaters from a hand mixer in the freezer.

  2. Remove can from fridge and open the bottom of the can (now the top, since you placed it in the fridge upside down the night before). Drain all the liquid from the can. Save it for another use.
    Place the remaining contents of the can in the chilled mixing bowl, and whip with a hand mixer for about 30 seconds. 

  3. Add maple syrup and/or vanilla, and whip again until thick and creamy, about 1 minute.

Whipped coconut cream keeps for about a week in the refrigerator, if covered properly. If it hardens, you can do the whipping process all over again.