Injera-Style Teff Pancakes with Spiced Lentil Topping

By AislePrompt Editorial · Published 2026-07-30 · Updated 2026-07-30

Light and airy fermented teff pancakes served topped with a mildly spiced lentil mixture, blending sour and savory flavors for a nutritious meal. This Ethiopian-inspired vegetarian recipe, ready in about 45 minutes, layers teff flour, all-purpose flour, 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 320 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

• 1 cup teff flour
• 1/2 cup all-purpose flour
• 2 1/2 cups water
• 1/2 tsp active dry yeast
• 1 tsp sugar
• 3/4 cup red lentils
• 2 cups water (for lentils)
• 1 small (about 100g) yellow onion, chopped
• 2 garlic cloves, minced
• 1 tbsp berbere spice mix
• 1 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp black pepper

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, whisk together 1 cup teff flour, 1/2 cup all-purpose flour, 1/2 tsp active dry yeast, and 1 tsp sugar. Gradually add 2 1/2 cups water, stirring until a smooth batter forms. Cover and let ferment at room temperature for 24 hours until bubbly and sour.
2. Step 2: Rinse 3/4 cup red lentils under cold water. In a small pot, combine lentils with 2 cups water and 1 tsp salt. Bring to a boil, then reduce heat to low and simmer for 20 minutes until soft and water is absorbed.
3. Step 3: Heat 1 tbsp vegetable oil in a skillet over medium heat. Add 1 small chopped yellow onion and sauté for 5 minutes until translucent.
4. Step 4: Add 2 minced garlic cloves and 1 tbsp berbere spice mix to the onions, cooking 1-2 minutes until fragrant.
5. Step 5: Stir in the cooked lentils, seasoning with 1/2 tsp black pepper. Cook for another 5 minutes, stirring occasionally, until heated through.
6. Step 6: Heat a non-stick skillet over medium heat. Pour about 1/3 cup of the fermented batter, swirling to cover the pan in a thin layer. Cook for 2-3 minutes until holes form and edges lift; do not flip. Remove and keep warm. Repeat with remaining batter.
7. Step 7: Serve the teff pancakes topped with the warm spiced lentil mixture.