Teff and Chickpea Injera-Style Pancakes

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

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 (gluten-free, 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.

Frequently asked questions

How long does Teff and Chickpea Injera-Style Pancakes take to make?

Total time is about 30 minutes (10 min prep + 20 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 Injera-Style 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 Injera-Style 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 Injera-Style 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 Injera-Style Pancakes gluten-free?

Yes — this recipe is tagged gluten-free, vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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