Tef Flour Injera Pancakes with Spiced Lentil Topping

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

Light and spongy Ethiopian tef flour injera pancakes topped with a mildly spiced red lentil mixture for a delicious fusion brunch or light meal. This Ethiopian-inspired vegetarian recipe, ready in about 60 minutes, layers tef flour, 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 320 calories and feeds 3, 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 tef flour
• 1 cup water
• 1/2 tsp active dry yeast
• 1/4 tsp salt
• 1/2 cup red lentils
• 1 cup water
• 1 tsp curry powder
• 1/2 tsp ground turmeric
• 1 tbsp olive oil
• 1 small, finely chopped onion
• 2 minced garlic cloves
• 1/2 tsp salt
• 1/4 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 tef flour, 1 cup water, 1/2 tsp active dry yeast, and 1/4 tsp salt until smooth. Cover and let ferment at room temperature for 12-24 hours until bubbly and slightly sour.
2. Step 2: Rinse and drain 1/2 cup red lentils. In a small saucepan, combine lentils with 1 cup water, 1 tsp curry powder, and 1/2 tsp ground turmeric. Bring to a boil, reduce heat to low, and simmer for 15 minutes until lentils are tender and water is absorbed.
3. Step 3: In a skillet, heat 1 tbsp olive oil over medium heat. Add 1 finely chopped small onion and sauté for 5 minutes until translucent. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Add the cooked lentils to the skillet with onions and garlic, season with 1/2 tsp salt and 1/4 tsp black pepper. Stir well and cook for another 3 minutes to combine flavors.
5. Step 5: Heat a nonstick skillet over medium heat. Pour 1/4 cup of the fermented tef batter into the skillet and swirl to form a thin pancake. Cover and cook for 2-3 minutes until holes form on the surface and edges lift.
6. Step 6: Remove injera and repeat to make 6 pancakes total. Serve each injera pancake topped with a generous spoonful of the spiced lentil mixture.