Injera-Style Teff Pancakes with Spiced Lentil Wot

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

Traditional Ethiopian teff pancakes served with a hearty, aromatic lentil stew seasoned with berbere and Ethiopian spices. This Ethiopian-inspired vegan recipe, ready in about 1 day 2h, 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

• 1 1/2 cups teff flour
• 2 cups warm water
• 1 tsp active dry yeast
• 1 cup brown lentils, rinsed
• 1 large (200 g) yellow onion, finely diced
• 3 garlic cloves, minced
• 2 tbsp berbere spice blend
• 1 tbsp tomato paste
• 3 tbsp vegetable oil
• 3 cups water
• 1 tsp salt

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, combine 1 1/2 cups teff flour and 1 tsp active dry yeast, then gradually whisk in 2 cups warm water until smooth. Cover loosely and let ferment at room temperature for 24 hours until bubbly and slightly sour.
2. Step 2: Rinse 1 cup brown lentils and place them in a pot with 3 cups water. Bring to a boil, then simmer for 25 minutes until lentils are tender but not mushy.
3. Step 3: While lentils cook, heat 3 tbsp vegetable oil in a skillet over medium heat. Add 1 large finely diced yellow onion and sauté for 7 minutes until soft and golden.
4. Step 4: Add 3 minced garlic cloves and 2 tbsp berbere spice blend to the onions, cooking for 1 minute until fragrant.
5. Step 5: Stir in 1 tbsp tomato paste, then add the cooked lentils along with 1 tsp salt. Simmer gently for 10 minutes, stirring occasionally until the sauce thickens.
6. Step 6: Preheat a nonstick skillet over medium-high heat. Pour 1/3 cup of the fermented teff batter into the pan, swirling to form a thin pancake. Cook for 2-3 minutes until holes appear on the surface and edges lift, then remove without flipping.
7. Step 7: Serve the warm teff pancakes with a generous ladle of the spiced lentil wot for dipping.