Teff is an extraordinary grain. Not only is it highly nutritious, but it is possibly the tiniest grain on earth. It is really something to behold!
Teff flour can be very costly, so I was encouraged when I found whole teff for sale at our local co-op for about half the price of the flour form. I eagerly bought a bag thinking I’ll figure out a way to use it. My greatest hope was that it would be possible to soak the grain and then blend it into a pancake batter.
Teff is commonly used for making Injera, an Ethiopian flatbread. When I searched online how to make injera I realized this was probably a longer process than I (and most of my readers) would be interested in going though. It is a cultured batter (which is fabulous nutritionally) but requires a number of steps before completion. So I thought I’d just give the blender batter a try and see if it was palatable.
So I began by soaking the grain overnight and then the next morning I was struck with the problem- how am I going to drain this?! The grain is so fine it would slip through my stainless steel sieve (the one I use for draining rice). I pulled out my extra fine mesh sieve (that we use for straining carrot juice) and this worked just fine. If you don’t have an extra fine mesh sieve you might try cheese cloth or another means.
I blended up the batter (so thrilled to see that the Vitamix was successful at grinding this tiny grain- other blenders might not be as successful) and then cooked the cakes and was absolutely thrilled with the result. I and the kids thought they were great. I was concerned the teff flavor was going to come through too strongly, but the overnight soak and addition of apple cider vinegar must have made the difference.
Soaked Grain Whole Teff Pancakes
Soak 1 1/4 cup whole teff grain in at least 3 cups of water plus 1 Tbsp. of raw apple cider vinegar
The next day:
Drain teff with a very fine mesh sieve and add to a heavy-duty blender with:
2/3 cup water
- 2/3 cup water
- 2 tsp. raw apple cider vinegar
- 1/2 tsp. sea salt
- 1 tsp. baking powder
- 1/2 tsp. baking soda