Whole Grain Pancakes

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 1 1/2 cups teff flour (can substitute spelt flour)
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/2 teaspoon salt
• 1 1/2 cups soymilk or 1 1/2 cups water
• 3 tablespoons vegetable oil
• 1 -2 teaspoon agave nectar (optional) or 1 -2 teaspoon maple syrup (optional)

Recipe

• 1 preheat a nonstick griddle or large skillet.
• 2 in a large bowl, whisk the flour, baking soda, cream of tartar, and salt.
• 3 in a 2-cup measure, combine the milk or water, oil and agave nectar or maple syrup. pour into the flour mixture, and whisk until just combined. don't beat or overmix.
• 4 drop by spoonfuls (2 per cake) onto the griddle or skillet. cook until the tips are bubbly and edges are brown. turn and cook until light brown.
• 5 variation: barley pancakes - substitute 2 cups barley flour for the flour and increase the water or milk to 2 cups.