Injera-Inspired Teff Flatbread 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 drafted and published.

Soft and tangy teff flour pancakes inspired by traditional Ethiopian injera, perfect as a gluten-free base for stews or dips. This Ethiopian-inspired gluten-free recipe (vegan), ready in about 40 minutes, layers teff flour, all-purpose 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: 20 min Serves 6 Ethiopian cuisine 110 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The pizza stone or steel we’d bake this on → Best Pizza Stones and Steels for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: In a large bowl, whisk together 1 cup teff flour, 1/2 cup all-purpose flour, and 1 teaspoon active dry yeast. Gradually add 1 1/2 cups warm water, stirring until a smooth batter forms.
  2. Step 2: Cover the bowl loosely with a towel and let the batter ferment at room temperature for 12-18 hours until it bubbles and develops a slightly sour aroma.
  3. Step 3: Stir in 1/2 teaspoon salt and 1/4 teaspoon baking soda into the fermented batter just before cooking.
  4. Step 4: Heat a non-stick skillet over medium heat and lightly brush it with 2 teaspoons vegetable oil.
  5. Step 5: Pour about 1/3 cup of the batter onto the skillet, spreading gently to form a 7-inch circle. Cook for 2-3 minutes until holes form on the surface and the edges look dry.
  6. Step 6: Remove the injera pancake with a spatula and let it cool on a plate. Repeat with remaining batter, brushing the skillet with oil as needed.

Related recipes