I am expanding my horizons and moving into unknown territory (well, for me) in the whole grain world. It’s too easy to get stuck in a rut, using the same ingredients repeatedly, when there is so much more to explore and play with. Yes, I love playing with good food. And I never run out of new things to learn about in the world of health and nutrition.
We had a few of our grands overnight and in honor of Valentines Day, I made these Teff Banana Pancakes (another great recipe from Nourishing Meals) and I threw together a yummy Mixed Berry Syrup as a topping. It turned out to be a perfect match.
The Organic Mixed Berries from Costco have been awesome to have on hand for a quick smoothie or in this case a quick pancake syrup. I buy 2 bags at a time to keep around for all kinds of refreshing anti-oxidant berry goodies.
A little info about Teff ; it’s an Ethiopian grain, now cultivated in Idaho. The grains are so tiny – you can hold enough seeds in one hand to sow an entire field. Because it is so small the grain cannot be separated, as wheat can, so it is always ground as a whole food, with bran and germ intact. Because of this, teff retains a very high fibre content. It’s great for high-fibre diets. It’s also good for blood sugar control, and it’s gluten-free.
Teff has very much higher levels of calcium than wheat so it appeals to those on dairy-free diets. It also has significantly higher levels of a range of other nutrients – iron, magnesium, zinc, Vitamin B3/niacin, Vitamin C and low levels of phytic acid making the minerals more bio-available than in any other grains. Additionally, Teff has an impressive line-up of amino acids making it a great source of protein.
I served these to our 5-year-old grandson, Wesley, he said “Wow! Thank you! These look so yummy!” and promptly gobbled them up.
My husband too loved the teff flour flavor and texture. I think I’ll be doing more with this ancient grain. I suppose it’s a very good thing that I just ordered a bulk supply from Azure Standard!
2 cups teff flour
1/2 cup tapioca flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
2 cups water or milk (non-dairy or dairy), warmed
4 tablespoons ground flax seeds
1/2 cup mashed banana
4 tablespoons melted coconut oil
2 tablespoons maple syrup
In a small bowl mix together the flours, baking powder, baking soda, and sea salt.
In a separate bowl, whisk together the warm milk (or water) and ground flax; let rest for a minute to thicken.
Add the wet ingredients to the dry and whisk together until combined.
Heat a cast iron skillet over a medium heat until hot. Add a little coconut oil. Drop batter by the 1/2 cupful on the hot skillet. Flip pancake after tiny bubbles form. Cook for another minute then transfer to a plate. Repeat with remaining batter, greasing skillet with a little coconut oil before cooking each pancake.
To create seasonal shapes I use well oiled metal cookie cutters that are preheated on the skillet before adding the batter. ♥ ♥ ♥
Mixed Berry Syrup
1 heaping cup of Mixed Organic Berries
1 cup of apple or white grape juice
1/2 tablespoon arrowroot powder
2 tablespoons maple syrup
pinch of sea salt
Place all ingredients in a small saucepan. Stir to dissolve arrowroot powder. Stir on a medium low flame until it bubbles, thickens and syrup turns translucent. Serve over pancakes or waffles. Will keep refrigerated for 1 week.