Some say “the mother of invention is necessity”…well, the mother of invention in my kitchen is “missing ingredients when you already started the recipe” or “avoidance of going to the store.” I guess those can be considered necessity, but I usually call it “too lazy to go to the store” or poor planning.
In today’s case, it was the dreaded “missing a partial ingredient.” I really wanted brown rice flour crepes with greens, goat cheese and an egg. However, I was ½ cup short on the brown rice flour. I was going to divide the recipe in half, but it calls for one egg. Frankly, half of one egg is do-able, but I thought I would substitute instead. So, I grabbed some Teff flour I bought for a recipe I never seemed to make again and used it instead. The end result was so damn yummy; I thought it was only right to share it with you.
In changing the recipe, I was unable to make them über thin and foldable like crepes, so they are quite lovely thin pancakes with toppings.
Teff and Brown Rice Skinny Pancakes (Gluten Free)
- ½ cup brown rice flour
- ½ cup teff flour
- 1 cup liquid (almond, oat, or rice milk works best)
- 1 egg
- 1 pinch of salt (I like Celtic sea salt or Himalayan)
- 1 tsp virgin cold press olive oil
- Some oil or Butter to coat the pan
Fruit: Strawberries, peaches, mangos, nectarines, blueberries, raspberries…
Honey and walnuts
Sautéed greens and egg
Sautéed mushrooms and veggies
Or my favorite, sauté onions, garlic, then mushrooms and greens with sundried tomatoes added to the pan last. Top the pancake then add a little goat cheese.
- Mix all the ingredients together by hand with a fork or whisk till smooth.
- Heat butter (small slice) or coconut oil (man this is really good) on medium heat.
- Add a small amount of the batter in a circle to keep the batter thin- or plop it in and spread it with a spoon. It does not spread with tilting the pan around like other batters.
- Flip when they start to brown
- Serve hot