Injera-Inspired Teff Pancakes with Spiced Lentil Stew

By AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

Light and tangy teff pancakes served with a hearty red lentil stew spiced with Ethiopian-inspired seasonings for a comforting vegetarian meal. This Ethiopian-inspired vegan recipe, ready in about 45 minutes, layers teff flour, warm water, baking powder 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 310 calories and feeds 4, 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
• 2.5 cups warm water
• 1 tsp baking powder
• 1 cup red lentils, rinsed
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 tsp ginger, minced
• 1.5 tbsp berbere spice
• 1 tbsp tomato paste
• 3 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: In a large bowl, whisk 2 cups teff flour with 2.5 cups warm water and 1 tsp baking powder until smooth. Set aside to rest while you prepare the stew.
2. Step 2: Heat 2 tbsp olive oil in a pot over medium heat. Add 1 medium diced yellow onion and sauté for 5 minutes until softened. Stir in 3 minced garlic cloves and 1 tsp minced ginger, cooking for 1 minute until fragrant.
3. Step 3: Add 1.5 tbsp berbere spice and 1 tbsp tomato paste, stirring for 2 minutes until aromatic.
4. Step 4: Add 1 cup rinsed red lentils and 3 cups vegetable broth. Bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes until lentils are soft and stew thickens. Season with 1 tsp salt and 1/2 tsp black pepper.
5. Step 5: While the stew simmers, heat a non-stick skillet over medium heat. Pour 1/4 cup teff batter into the pan, swirling to form a thin pancake. Cook for 2-3 minutes until bubbles form and edges lift, then flip and cook 1 minute more. Repeat with remaining batter.
6. Step 6: Serve the spiced lentil stew hot alongside the warm teff pancakes for dipping.