Wednesday, 21 December 2011
I am always trying to increase my protein intake, and that’s especially important for snacks and breakfast foods, which are not always high in protein. In the mornings I eat a lot of eggs, sometimes bacon and sausage too, but also I want to choose grains that are naturally high in protein. One of those is teff, the gluten-free native African grain that is the basis for the Ethiopian bread injera (which in America is usually not gluten-free because it is diluted with wheat flour). One serving of teff contains 7 grams of protein, the equivalent of an egg.
I have tried many times to make traditional injera but without success – I have not been able to make thin crepes without the batter sticking to the pan and becoming horribly frustrated (if anyone knows how to do this properly, please let me know!). However, a couple of times I tried making it in small batches like pancakes, and this worked much better. So here is my teff pancake recipe – it’s very simple with few ingredients, but teff has a delicious nutty flavor that is very satisfying on it’s own.
1/2 cup teff flour*
1/2 cup filtered water
1 T plain goat or sheep’s milk yogurt
Pinch of sea salt
Coconut oil for frying
In a medium glass bowl, combine the teff flour, water and yogurt. Stir well, cover, and let soak at room temperature overnight. (This helps to make the grain easy to digest.) In the morning, add the egg and pinch of salt. Heat coconut oil in a large skillet. Pour the batter into 3-inch pancakes and fry for a few minutes on each side (until bubbles start to form on the first side, and then brown on the other). Serve with butter and if you prefer, a low-glycemic sweetener of your choice.
*Note: Teff can be found at Whole Foods or other health food stores, and is packaged by Bob’s Red Mill. if they only sell the whole grain, you can grind it into flour yourself in a coffee grinder.