Coconut Teff Pancakes

Pancake batter

1 ½ cup Outback Harvest Teff Flour Brown
1 tsp baking powder
1 ¼ cup nut milk*
2 eggs
1 tbsp maple syrup
1 tsp grated fresh nutmeg
1 tbsp vanilla extract
1 tbsp coconut oil*


½ cup coconut yoghurt*
½ cup coconut flakes toasted
1 punnet fresh raspberries
½ cup coconut nectar*


  1. In a large bowl, thoroughly mix all of your pancake batter ingredients and leave to rest for a few minutes.
  2. Heat a large, non stick frypan over a medium heat and add ¼ tbsp. of your coconut oil.
  3. Using a ¼ cup measure, pour 3-4 even sized pancakes into your pan, depending on its size and cook for 3-4 minutes until little holes form around the edges, this means they are ready to flip and cook for a further 2 mins, remove from pan onto a plate and cover with a tea towel, repeat until all your batter is used up, this should make 10 pancakes.
  4. Stack as many pancakes as you like on your plate, top with yoghurt, flakes, berries and nectar and eat them up! Great hot or cold the next day.  

*Milk, oil, yoghurt and nectar can always be replaced for more conventional items if you like or have that in your shopping