Ethiopian Injera Pancakes with Berbere-Spiced Coconut Cream and Honeyed Fruits (Paleo-Friendly)

Allergens

N/A (gluten-free and dairy-free)

Ingredients

• 1 cup teff flour
• 2 cups coconut milk
• 1/4 tsp sea salt
• 1 tbsp apple cider vinegar
• 1 tbsp honey
• 2 cups fresh seasonal fruits (e.g., sliced pineapple, kiwi, banana, grapes)
• 1 cup full
• fat coconut cream
• 1 tsp Berbere spice mix
• Optional: additional honey for drizzling

Instructions

1. In a large bowl, combine teff flour and coconut milk. Mix until well combined, then let it rest for at least 1 hour.
2. Add sea salt and apple cider vinegar to the batter. Stir until fully incorporated.
3. Heat a non stick pan or griddle over medium heat. Pour approximately 1/4 cup of the batter onto the pan, swirling it around to create a thin pancake shape. Cook for about 2 minutes on each side or until the pancake is cooked through and golden brown.
4. Repeat with the remaining batter, stacking the cooked injera pancakes on a plate covered with a clean kitchen towel.
5. In a small saucepan, gently heat the coconut cream with Berbere spice mix until warm and fragrant. Stir occasionally to prevent scorching.
6. Arrange the injera pancakes on a serving plate, slightly overlapping them in a circle. Top with sliced fresh fruits, drizzle with honey and warm coconut cream.
7. Serve immediately.

Chef’s Insight

The combination of spicy Berbere and sweet honey complements the earthy flavor of teff in this unique dessert.

Notes

Feel free to experiment with different fruits for added variety.