Ethiopian Teff Injera Pancakes
Light and airy sourdough flatbreads made from teff flour, perfect for scooping up stews and salads. This african-inspired gluten free (gluten-free) ready in about 70 minutes layers teff flour, water, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 120 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups teff flour
- 3 cups water
- 1 tsp salt
Instructions
- Step 1: In a large bowl, whisk together 2 cups teff flour and 3 cups water until smooth; cover loosely with a cloth and set aside at room temperature for 24 to 48 hours to ferment, until bubbles appear and the batter has a slightly sour aroma.
- Step 2: Stir 1 tsp salt into the fermented batter until fully incorporated.
- Step 3: Heat a non-stick skillet over medium-high heat; pour approximately 1/3 cup batter onto the skillet, swirling quickly to spread into a thin, round pancake about 8 inches in diameter.
- Step 4: Cook the injera for 2 to 3 minutes, until holes form on the surface and the edges lift easily; do not flip.
- Step 5: Remove the injera from the skillet and place on a plate; repeat with remaining batter, reheating the skillet as needed.
- Step 6: Serve the injera warm as a base for Ethiopian stews or salads.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Ethiopian Teff Injera Pancakes take to make?
Total time is about 70 minutes (10 min prep + 60 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Ethiopian Teff Injera Pancakes?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Ethiopian Teff Injera Pancakes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Ethiopian Teff Injera Pancakes for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Ethiopian Teff Injera Pancakes gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
