To prepare Vegan Pancakes with Teff flour and pears I used Ruggeri flours, in particular Teff flour (Eragrostis tef), a cereal native to north-eastern Africa and south-western Arabia. Thanks to the high content of fiber, calcium, potassium and iron typical of this cereal, teff flour is particularly suitable for those who are attentive to a healthy, complete and nutrient-rich diet. Ideal in addition to other flours in the preparation of sweet and savory baked goods.
Ingredients:
- 60 g of Ruggeri spelt flour
- 60 g of Ruggeri Teff flour
- 1 tablespoon raw cane sugar
- 1 tablespoon of seed oil
- 220 ml of vegetable milk or pear juice
- 1/4 teaspoon baking soda
- 1 teaspoon natural yeast powder
- 1 grated pear
- chopped walnuts (optional)
- Bourbon vanilla flavoring, to taste
To garnish:
- fresh fruit, jam or fruit syrup, as desired
Procedure:
- In a bowl, place the vegetable milk or pear juice, the seed oil, the sifted flours, the natural yeast and the bicarbonate, mix well adding the grated pear, the chopped walnuts and the vanilla flavouring.
- Lightly grease a nonstick pancake pan and heat over medium heat.
- Carefully pour about 1/4 cup of the batter into the pan. Cook until lightly golden on one side, then flip the pancake and cook the other side. Keep warm and repeat with the remaining batter.
- Serve with fresh seasonal fruit, jam, syrup or fruit sauce.
