Steamed Injera-Inspired Teff Pancakes

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

Light and slightly sour teff flour pancakes steamed to mimic Ethiopian injera, perfect as a gluten-free base for savory dishes. This Ethiopian-inspired gluten-free recipe, ready in about 30 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 110 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 1/4 cups warm water
• 1/2 tsp active dry yeast
• 1/4 tsp salt
• 1 tbsp vegetable oil

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

Instructions

1. Step 1: In a medium bowl, combine 1 cup teff flour, 1/2 tsp active dry yeast, and 1/4 tsp salt. Gradually whisk in 1 1/4 cups warm water until the batter is smooth and pourable.
2. Step 2: Cover the bowl loosely with plastic wrap and let the batter ferment at room temperature for 12 hours or overnight until bubbles form and a slight sour aroma develops.
3. Step 3: Heat a non-stick skillet over medium heat and brush with 1 tbsp vegetable oil.
4. Step 4: Pour about 1/3 cup fermented batter into the skillet, swirling to spread it thinly and evenly. Cover with a lid and steam cook for 3-4 minutes until holes appear across the surface and the edges lift slightly.
5. Step 5: Carefully remove the pancake and repeat with remaining batter, brushing the skillet with oil as needed.
6. Step 6: Serve warm as a base for stews or with honey for breakfast.