Spiced Teff Injera 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 developed and reviewed.

Traditional Ethiopian teff flour pancakes with a lightly sour and spongy texture, perfect for serving with stews or as a unique flatbread. This Ethiopian-inspired gluten-free recipe (gluten-free option), ready in about 20 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 180 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: 10 min Cook: 10 min Serves 6 Ethiopian cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large mixing bowl, combine 2 cups teff flour, 1/2 cup all-purpose flour, and 1 tsp active dry yeast. Slowly whisk in 3 cups warm water until a smooth batter forms.
  2. Step 2: Cover the bowl loosely with a clean cloth and let the batter ferment at room temperature for 2 to 3 days until it develops a slightly sour aroma and bubbles appear on the surface.
  3. Step 3: Before cooking, stir in 1/2 tsp salt and 1 tsp baking powder into the batter to activate and lighten texture.
  4. Step 4: Heat a non-stick skillet over medium heat and brush with 1 tbsp vegetable oil.
  5. Step 5: Pour about 1/2 cup batter into the skillet in a circular motion to form a large pancake about 8 inches in diameter. Cover with a lid and cook for 2-3 minutes until holes form on the surface and edges lift slightly.
  6. Step 6: Remove the injera carefully and cool on a clean kitchen towel. Repeat with remaining batter.
  7. Step 7: Serve warm as a base for stews or with dips.

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