Teff and Chickpea Injera Pancakes with Spiced Lentil Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

Soft and tangy teff and chickpea flour injera pancakes served with a rich, spiced red lentil sauce for a wholesome meal. This ethiopian-inspired vegetarian (gluten free) ready in about 60 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 380 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

• 3/4 cup teff flour
• 1/4 cup chickpea flour
• 1 1/2 cups warm water
• 1 tsp active dry yeast
• 1/2 tsp salt
• 1 cup red lentils
• 1 medium, diced onion
• 3, minced garlic cloves
• 1 inch, minced ginger
• 1 tbsp berbere spice
• 1 tbsp tomato paste
• 2 tbsp vegetable oil
• 3 cups water
• 1 tsp salt

Instructions

1. Step 1: In a large bowl, dissolve 1 tsp active dry yeast in 1 1/2 cups warm water and let sit for 10 minutes until foamy. Whisk in 3/4 cup teff flour, 1/4 cup chickpea flour, and 1/2 tsp salt until smooth. Cover and ferment at room temperature for 12-18 hours until bubbly and slightly sour.
2. Step 2: In a saucepan, rinse 1 cup red lentils and add 3 cups water. Bring to a boil and simmer for 20 minutes until lentils are soft and breakdown.
3. Step 3: Heat 2 tbsp vegetable oil in a skillet over medium heat. Add 1 medium diced onion and sauté for 5 minutes until translucent. Add 3 minced garlic cloves and 1 inch minced ginger, cooking for 1 minute until fragrant.
4. Step 4: Stir in 1 tbsp berbere spice and 1 tbsp tomato paste, cooking for 2 minutes to develop flavors.
5. Step 5: Pour the cooked lentils into the skillet with the aromatics and simmer for 10 minutes until thickened. Adjust seasoning with 1 tsp salt.
6. Step 6: Heat a non-stick skillet over medium-high heat. Pour 1/4 cup of the injera batter, swirling to cover the pan thinly. Cook for 2-3 minutes until bubbles form and edges lift, then remove without flipping. Repeat with remaining batter.
7. Step 7: Serve the injera pancakes warm topped with the spiced lentil sauce for dipping or layering.