Injera-Inspired Teff and Sorghum Pancakes
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 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.
Ingredients
- 3/4 cup teff flour
- 3/4 cup sorghum flour
- 1 1/2 cups warm water
- 1/2 tsp active dry yeast
- 1/4 tsp salt
- 1 tsp sugar
- 1 tbsp vegetable oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- Step 4: Heat a non-stick skillet over medium heat and lightly grease with 1 tbsp vegetable oil.
- 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.
- Step 6: Remove the pancake and keep warm. Repeat with remaining batter, adding more oil as needed. Serve warm as flatbread or breakfast pancakes.
Frequently asked questions
How long does Injera-Inspired Teff and Sorghum Pancakes take to make?
Total time is about 60 minutes (20 min prep + 40 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 Injera-Inspired Teff and Sorghum 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 Injera-Inspired Teff and Sorghum 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 Injera-Inspired Teff and Sorghum 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 Injera-Inspired Teff and Sorghum 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.
