Delicious TEFF PUMPKIN PANCAKES that are vegan and gluten-free. Perfect for a cozy fall breakfast or brunch. 🎃
Delicious and Healthy Fall Breakfast Recipe
Have you ever thought about making pancakes with teff flour and pumpkin purée? These pumpkin teff pancakes are a delightful combination of pumpkin pie and injera bread, a unique and delicious twist to your usual breakfast routine. This recipe, inspired by the _Run Fast Eat Slow_ cookbook, is a gluten-free and plant-based option that is perfect for vegans and vegetarians looking for a tasty and nutritious meal.
The rich flavors of pumpkin and teff flour come together to create a fluffy and satisfying pancake that will leave you craving more. Whether you are looking for a new breakfast idea or simply want to try something different, these pancakes are a must-try. So why not give this recipe a go and enjoy a delicious and wholesome meal to start your day off right?
Deliciously Spooky Breakfast Treats for a Fall Morning 🍂🥞
Hello everyone and welcome back to my kitchen for another vegan and gluten-free recipe episode today I’m making this stack of te pumpkin pancakes I know these are a bit unusual as far as pancakes go I’ve never made anything with te flour certainly never pancakes I’ve also never put pumpkin puree into pancakes or anything I’ve ever made for.
That matter but I know I love te and I love the flavor of pumpkin I especially love pumpkin pie and those seem like two very solid reasons to try out this this TEF pumpkin pancake recipe first let’s go through these 10 ingredients that go into the pancake batter then I’ll give you an overview of the recipe steps before I jump into making the pancakes.
First up we have 1 and 1/2 cups of TEF flour 1 tbsp of baking powder 1 tpoon of cinnamon 1/2 teaspoon of salt in order to keep this vegan I’m using this egg replacer powder I’ll be making two replacement eggs 1 cup of this beautiful pumpkin puree 2 cups of unsweetened almond milk 1 half2 cup of this non-dairy oat milk yogurt 2 tbspoon of.
Maple syrup and finally a little bit of this melted coconut oil for the pancake skillet before I forget I have to give credit where credit is due and I’m following the recipe in this run fast eat slow cookbook that’s written by chellan Flanigan and Elise keki I love this cookbook so much I’ve made several of the recipes already they’re very.
Straightforward easy to make they use very quality ingredients and of course they taste delicious I’ve linked this cookbook in in the description box below in case you want to buy yourself a copy to there’s four steps for this recipe I’m first going to mix all of the dry ingredients in a large bowl then I’ll mix the wet ingredients in a separate.
Bowl for the third step I take the wet ingredients and mix them into the dry ingredients and that forms the pancake batter the fourth and final step is to take the pancake batter and ladle it on to the skillet by approximately 1/4 cup for each pancake and I have my greased Skillet all ready to go on my stove top that’s everything for the very easy.
Recipe steps I’m going to get going making the pancake batter right here at my countertop and then I’ll bring you over to my stove top where I’ll be ladling on and flipping the pancakes oh.
The long awaited te pumpkin pancakes are all done let’s get you a nice closeup of these Beauties I’m actually kind of surprised how much they puffed up I was worried that the te flower might weigh them down a lot they smell terrific it’s like pumpkin spice but there’s cinnamon it’s kind of Christmas too usually I like to eat pancakes with butter this is.
Plant butter non-dairy butter I also eat my pancakes with a bit of maple syrup so I’m going to grab that really quick top this off let’s see wow they actually are like very firm there’s a nice Brown cook on both sides of the pancake which I love the moment we’ve all been waiting for I’m very curious to be honest how these.
Taste because I just haven’t had pancakes any anything like these so let’s see ooh it’s totally reminding me of the flavor of pumpkin pie filling I know pumpkin pie can be a little bit iffy for people even in my family there’s some pumpkin pie haters I personally love it so I am a huge fan oh man and when you.
Get it with a little bit of the plant butter and the maple syrup it is Heavenly it’s so good I’m happy with this recipe not only because of how they turned out how they taste but also look at how many pancakes cakes I get to eat for the next few mornings for breakfast that’s a wrap on this te pumpkin pancake recipe episode let me know what you.
Thought of the recipe down in the comments section also remember to leave any suggestions or recommendations for recipes you’d like me to feature on this channel or if there is any recipes you’d like me to attempt to make vegan SLG gluten-free if they’re not typically prepared that way take care everybody eat well and I will see you in the next.
Episode on this channel bye me
