Teff and Chickpea Flour Injera Pancakes
A gluten-free take on the traditional Ethiopian injera using teff and chickpea flours, producing soft, tangy, and spongy pancakes perfect for scooping stews. This african-inspired gluten free (gluten-free) ready in about 40 minutes pairs teff flour, chickpea flour, warm water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 1 1/2 cups teff flour
- 1/2 cup chickpea flour
- 3 cups warm water
- 1/2 tsp active dry yeast
- 1/2 tsp salt
Instructions
- Step 1: In a large bowl, whisk together 1 1/2 cups teff flour and 1/2 cup chickpea flour. Sprinkle 1/2 tsp active dry yeast over 1 cup of 3 cups warm water and let sit for 5 minutes until bubbly.
- Step 2: Pour the yeast mixture into the flour mixture along with the remaining 2 cups warm water and 1/2 tsp salt. Whisk until a smooth batter forms.
- Step 3: Cover the bowl loosely with a clean towel and leave at room temperature to ferment for 24 hours until bubbles appear and the batter has a slightly sour aroma.
- Step 4: Heat a non-stick skillet over medium heat. Pour about 3/4 cup batter into the skillet, swirling to cover the surface evenly. Cover and cook for 2-3 minutes until the surface is full of holes and the edges lift easily.
- Step 5: Remove the injera pancake carefully with a spatula and place on a clean towel. Repeat with remaining batter.
- Step 6: Serve these teff and chickpea injera pancakes warm with your favorite Ethiopian stews or dips.
Frequently asked questions
How long does Teff and Chickpea Flour Injera Pancakes take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Teff and Chickpea Flour Injera Pancakes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep teff flour from drying out.
Can I substitute ingredients in Teff and Chickpea Flour Injera Pancakes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Teff and Chickpea Flour Injera Pancakes for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Teff and Chickpea Flour Injera Pancakes gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
