Teff flour pancakes
Teff flour pancakes are a soft, spongy, and slightly tangy flatbread made from teff flour, an ancient grain native to Ethiopia and Eritraea. The batter is traditionally fermented, giving the pancakes a distinct flavor and airy texture. They are a staple food, often served as a base for savory stews and salads.
🍽️ Nutrition at a glance
These pancakes are a good source of complex carbohydrates and dietary fiber, providing sustained energy. They are notably rich in key minerals like iron and calcium, with a typical serving containing around 200-250 calories.
Nutrition breakdown
| Calories | 220 kcal |
| Protein | 7 g |
| Carbs | 40 g |
| Fat | 2 g |
| Fiber | 5 g |
| Sugar | 1 g |
| Sodium | 280 mg |
| Iron | 4.5 mg |
| Calcium | 120 mg |
| Magnesium | 80 mg |
| Phosphorus | 180 mg |
| Potassium | 300 mg |
| Zinc | 2 mg |
| Thiamin (B1) | 0.2 mg |
| Manganese | 3 mg |
Per 2 medium pancakes (approx. 100 g) · estimated, varies by recipe
💡 What's interesting
Teff is one of the world's smallest grains but is a nutritional powerhouse, being naturally gluten-free and exceptionally high in resistant starch, which can aid in blood sugar regulation. The fermentation process used in the batter also increases the bioavailability of its nutrients.
