Injera-Style Teff Pancakes with Spiced Lentil Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-15 · Updated 2026-07-15

Light and tangy teff flour pancakes served with a rich, spiced lentil sauce, capturing the essence of Ethiopian communal dining. This ethiopian-inspired vegetarian ready in about 1480 minutes layers teff flour, warm water, active dry yeast 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 350 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 1/2 cups warm water
• 1 tsp active dry yeast
• 1/2 tsp salt
• 1 cup red lentils
• 1 medium, finely chopped yellow onion
• 3, minced garlic cloves
• 1 tbsp berbere spice blend
• 2 tbsp tomato paste
• 2 tbsp vegetable oil
• 2 cups water (for sauce)
• 1 tsp salt

Instructions

1. Step 1: In a large bowl, combine 2 cups teff flour, 1 tsp active dry yeast, and 1/2 tsp salt. Gradually whisk in 2 1/2 cups warm water until smooth. Cover with a cloth and let ferment at room temperature for 24 hours until bubbly and slightly sour.
2. Step 2: For the lentil sauce, rinse 1 cup red lentils and add to a pot with 2 cups water. Bring to a boil, reduce to simmer, and cook for 20 minutes until lentils are soft.
3. Step 3: While lentils cook, heat 2 tbsp vegetable oil in a skillet over medium heat. Add 1 medium finely chopped yellow onion and sauté 5 minutes until golden.
4. Step 4: Stir in 3 minced garlic cloves and 1 tbsp berbere spice blend, cooking 1 minute until fragrant.
5. Step 5: Add 2 tbsp tomato paste and sauté for another 2 minutes. Pour this mixture into the cooked lentils, season with 1 tsp salt, and simmer together for 10 minutes until thickened.
6. Step 6: To cook the injera pancakes, heat a non-stick skillet over medium heat. Pour 1/2 cup fermented teff batter into the skillet, swirling to cover the bottom thinly. Cover and cook for 2-3 minutes until holes form and surface is dry.
7. Step 7: Remove injera pancakes and repeat with remaining batter. Serve the pancakes stacked with warm spiced lentil sauce ladled on top or alongside.