Teff is a good source of both iron and calcium and provides a fair amount of protein compared to other grains. While it offers a good variety of essential proteins, it is not complete so you will still need to eat a variety of other foods that offer complimentary proteins. It is also gluten free for those individuals that need to avoid it.
You can buy teff in a few forms but I prefer the flour version. It is great for making savory dishes like polenta, or sweet ones like today's recipe: Pancakes!
The banana's in this recipe help to mellow out the flavor of teff. They still come out nice and fluffy like regular pancakes but with some added nutrition. All that fibre also makes them extra filling. The only real downside to teff is that it can be pretty expensive. If you want a flour that's nutritious but a little more cost effective, I might suggest buckwheat.
Teff and Banana Pancakes
Makes 12 pancakes
2 tablespoons oat bran (can substitute ground flax)
2 ripe bananas, mashed
1.5 cups almond milk (plain)
1 tablespoon real vanilla
1 tablespoon maple syrup
1.5 teaspoons walnut, sesame or peanut oil
1.5 cups teff flour
3/4 tablespoon baking powder
1/2 teaspoon cinnamon
1) In a large bowl combine oat bran, bananas, almond milk, vanilla, maple syrup and 1/2 tsp oil.
2) In another large bowl combine teff flour, baking powder and cinnamon.
3) Make a small hole in the center of the dry mixture and pour in the wet. Mix completely.
3) Heat a frying pan on medium heat. After a few minutes, add the remaining oil and coat the pan.
4) Fill a 1/4 cup measuring cup with batter and pour into pan.
5) Heat pancakes for about 4 minutes on one side, then cook for about 2 minutes on the other side. You will see little bubbles form in the cake when it is ready to flip.
Serve with fresh fruit and yogurt!