About this recipe:Most pancakes call for eggs and milk. This vegan pancake mix is made with teff and wholemeal flour. When you are ready to prepare the batter, orange juice, banana and rice milk are used for a tasty and healthy alternative.
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Method Prep:5min › Ready in:5min
For the pancake mix:
Combine teff flour, wholemeal flour, sugar, baking powder and salt in a bowl. Transfer to an airtight container and store in the freezer for up to 3 months.
To prepare the pancakes:
To prepare batter: Combine 250ml rice milk, 180ml orange juice and 1 mashed banana in a bowl. Add 250g pancake mix and stir until just moist. Add more rice milk or juice if you like a thinner batter. Let stand for 10 minutes.
Preheat a frying pan or griddle to medium-high. Pour 60ml batter on the pan and cook until the bottom side is golden, 3 to 4 minutes. Flip and cook on the other side until golden, about 3 minutes.
For sugar-free pancakes, use 1/2 teaspoon stevia sweetener instead of the sugar.