Teff and Spinach Injera Pancakes with Spiced Tomato Sauce

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

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 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.

★ 4.3 (11 ratings) Prep: 40 min Cook: 15 min Serves 4 Ethiopian cuisine 230 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Teff and Spinach Injera Pancakes with Spiced Tomato Sauce take to make?

Total time is about 55 minutes (40 min prep + 15 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 Spinach Injera Pancakes with Spiced Tomato Sauce?

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 Spinach Injera Pancakes with Spiced Tomato Sauce?

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 Spinach Injera Pancakes with Spiced Tomato Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Spinach Injera Pancakes with Spiced Tomato Sauce vegetarian?

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

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