Teff and Spinach Injera Pancakes with Spiced Tomato Sauce

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

Light sour injera pancakes made with teff flour and spinach, paired with a fragrant Ethiopian spiced tomato sauce for dipping or topping. This Ethiopian-inspired vegetarian recipe, ready in about 55 minutes, layers teff flour, warm water, fresh spinach 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 230 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

• 1 cup teff flour
• 1 1/4 cups warm water
• 1 cup, finely chopped fresh spinach
• 1 tsp white vinegar
• 2 tbsp olive oil
• 3 tbsp tomato paste
• 1 small, finely chopped yellow onion
• 2, minced garlic cloves
• 1 tbsp berbere spice blend
• 1/2 cup water (for sauce)
• 1 tsp salt
• 1/2 tsp sugar

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Instructions

1. Step 1: In a bowl, whisk together 1 cup teff flour, 1 1/4 cups warm water, 1 tsp white vinegar, and 1 cup finely chopped fresh spinach until smooth. Let batter rest covered at room temperature for 30 minutes to develop a slight sourness.
2. Step 2: Meanwhile, heat 2 tbsp olive oil in a saucepan over medium heat. Add 1 small finely chopped yellow onion and 2 minced garlic cloves; sauté for 4-5 minutes until soft and translucent.
3. Step 3: Stir in 3 tbsp tomato paste and 1 tbsp berbere spice blend; cook for 2 minutes until fragrant.
4. Step 4: Add 1/2 cup water, 1 tsp salt, and 1/2 tsp sugar; simmer sauce for 10 minutes until slightly thickened.
5. Step 5: Heat a nonstick skillet over medium heat and pour 1/4 cup injera batter, swirling to form a thin pancake. Cook covered for 2-3 minutes until holes form and edges lift, then remove to a plate. Repeat with remaining batter.
6. Step 6: Serve injera pancakes warm with the spiced tomato sauce either on the side or spooned on top.