Teff and Chickpea Injera-Inspired 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.

Savory Ethiopian-inspired pancakes combining teff flour and chickpea flour, perfect for a gluten-free breakfast or snack. This Ethiopian-inspired gluten-free recipe, ready in about 30 minutes, layers teff flour, chickpea flour, baking powder 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 150 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.

Prep: 10 min Cook: 20 min Serves 4 Ethiopian cuisine 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, whisk together 1 cup teff flour, 1/2 cup chickpea flour, 1 tsp baking powder, and 1/2 tsp salt until evenly combined.
  2. Step 2: Gradually add 1 1/4 cups water while whisking to form a smooth batter slightly thinner than traditional pancake batter.
  3. Step 3: Heat a non-stick skillet over medium heat and brush with 1 tsp olive oil.
  4. Step 4: Pour 1/4 cup batter into the skillet, spreading slightly to form a 5-inch pancake.
  5. Step 5: Cook for 3-4 minutes until bubbles form on top and edges look set, then flip and cook the other side for 2 minutes until golden and cooked through.
  6. Step 6: Repeat with remaining batter, adding more olive oil as needed.
  7. Step 7: Serve warm with honey, yogurt, or savory toppings.

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