These gluten free pancakes by our GF baking buddy Alanna Taylor-Tobin get big flavor from teff flour and tangy buttermilk, and light, crisp edges and pillowy middles from the addition of melted butter. During warmer months, top them with berries or peaches instead of apples.
Teff Buttermilk Pancakes with Cranberry-Apple Compote Gluten-Free Recipe
Pancakes and compote, covered and refrigerated separately, keep for 3 days. Makes about 14 (3-1/2-inch) pancakes.
FOR THE CRANBERRY APPLE COMPOTE:
- 2 tablespoons (1/4 stick) unsalted butter
- 1-1/2 pounds tart baking apples such as Granny Smith (4 large), peeled and cored, sliced 1/2-inch thick
- 1 cup fresh or frozen cranberries
- 1/4 cup maple syrup
FOR THE PANCAKES:
- 3/4 cup (112 grams) teff flour
- 1/2 cup (80 grams) sweet rice flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1-1/3 cups well-shaken buttermilk or 1 cup vegan yogurt and 1/3 cup plant milk
- 1 egg
- 1-1/2 tablespoons maple syrup plus more for drizzling
- 1 teaspoon pure vanilla extract
- 3 tablespoons (3/8 stick) unsalted butter or vegan butter, melted
- Ghee or neutral high-heat cooking oil such as sunflower for frying
- Greek yogurt for serving
Make the compote: Melt the butter in a wide skillet over medium heat. Add the apples, cranberries, and maple syrup and cook, stirring occasionally, until the apples have softened slightly, 5 minutes. Add 1/2 cup water and continue cooking until the liquid has evaporated and the fruit is tender, about 10 minutes more, adding more water if the pan looks dry. Remove from the heat and keep warm.
Make the pancakes: In a large bowl, sift together the teff and sweet rice flours with the baking powder, baking soda, and salt. In a 2-cup measuring pitcher, whisk together the buttermilk, egg, maple syrup, and vanilla. Add the buttermilk mixture to the flour mixture, pour in the melted butter, and stir quickly until just combined and no flour streaks remain—the batter will be thick and a bit lumpy. Let sit a few minutes to activate the leavening.
Preheat a griddle or large skillet over medium-low heat. Add a thin film of ghee. When the pan is hot, drop the batter by heaping quarter-cups spaced well apart, and don’t flatten—the batter will flatten on its own. Cook until golden on the bottom and puffed and matte on top, about 3 minutes. Gently flip and cook on the second side until golden on the bottom and nearly cooked through, about 3 minutes more, lowering the heat if the cakes are browning too quickly. Remove the pancakes to a wire rack and let sit a few minutes to allow the centers to finish cooking from residual heat, or place in a 200ºF oven to keep warm.
Serve the pancakes warm, topped with the compote, a dollop of yogurt, and a good drizzle of maple syrup.
Photography Alanna Taylor-Tobin