Teff and Chickpea Flour Injera Pancakes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ethiopian-inspired gluten free (gluten-free) ready in about 40 minutes layers teff flour, chickpea 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 120 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: 30 min Serves 6 Ethiopian cuisine 120 cal/serving
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Remove the injera pancake carefully with a spatula and place on a clean towel. Repeat with remaining batter.
  6. Step 6: Serve these teff and chickpea injera pancakes warm with your favorite Ethiopian stews or dips.

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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 bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Teff and Chickpea Flour Injera Pancakes?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

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.

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