Lemon Teff Pancakes
From ‘Honestly Healthy Cleanse’ by Natasha Corrett
Servings Prep Time
4 5minutes
Cook Time
10minutes
Servings Prep Time
4 5minutes
Cook Time
10minutes
Ingredients
Instructions
  1. Sift the flowers together into a bowl.
  2. Separately, whisk the egg, syrup, milk, vanilla and lemon zest.
  3. Pour the wet ingredients into the dry and mix well.
  4. Add the blueberries.
  5. Heat a small amount of oil to a hot, non-stick frying pan and ladle some of the pancake batter into it.
  6. Leave for about 30-60 seconds until it is solid enough to turn with a spatula.
  7. Squish the blueberries down a little so the whole of the pancake cooks and leave for a further 30 seconds or so.
  8. Transfer pancake to a warm plate and repeat until all of the pancakes are cooked.
  9. I serve mine with the lemon and syrup and some sliced fruit such as strawberries and bananas.