Injera-Inspired Teff and Sorghum Pancakes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Light and spongy teff and sorghum flour pancakes with subtle tang, perfect for serving as a gluten-free flatbread or breakfast treat. This Ethiopian-inspired gluten-free recipe, ready in about 60 minutes, layers teff flour, sorghum flour, warm water 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 110 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.

Prep: 20 min Cook: 40 min Serves 6 Ethiopian cuisine 110 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, combine 1/2 tsp active dry yeast with 1/4 cup warm water and 1 tsp sugar. Let it sit for 10 minutes until foamy.
  2. Step 2: In a large bowl, whisk together 3/4 cup teff flour, 3/4 cup sorghum flour, and 1/4 tsp salt. Stir in the yeast mixture and remaining 1 1/4 cups warm water until a smooth batter forms.
  3. Step 3: Cover the batter loosely with a kitchen towel and let it ferment at room temperature for 12-18 hours until bubbles appear and the batter has a mild tangy aroma.
  4. Step 4: Heat a non-stick skillet over medium heat and lightly grease with 1 tbsp vegetable oil.
  5. Step 5: Pour about 1/3 cup batter into the skillet, swirling to form a thin, even pancake. Cook for 2-3 minutes until holes form on the surface and edges lift easily. Do not flip.
  6. Step 6: Remove the pancake and keep warm. Repeat with remaining batter, adding more oil as needed. Serve warm as flatbread or breakfast pancakes.

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