Teff and Chickpea Injera-Style 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 drafted and published.

Savory Ethiopian-inspired pancakes made with teff and chickpea flour, perfect for dipping or as a gluten-free flatbread alternative. This Ethiopian-inspired gluten-free recipe (vegan), ready in about 30 minutes, layers teff flour, chickpea flour, 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: 20 min Serves 6 Ethiopian cuisine 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, whisk together 1 cup teff flour, 1/2 cup chickpea flour, 1 tsp baking powder, and 1/2 tsp salt.
  2. Step 2: Gradually add 1 1/2 cups water while whisking until you have a smooth, pourable batter with no lumps.
  3. Step 3: Heat a non-stick skillet over medium heat and brush lightly with 1 tsp vegetable oil.
  4. Step 4: Pour 1/4 cup batter into the skillet and swirl to spread evenly into a thin pancake.
  5. Step 5: Cook for 2-3 minutes until bubbles form and the edges lift slightly, then flip and cook for another 1-2 minutes until golden and cooked through.
  6. Step 6: Repeat with remaining batter, brushing skillet with oil as needed.
  7. Step 7: Serve warm as a base for stews or with dips.

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