“Ethiopian Injera Pancakes: A Gluten-Free and Paleo Delight”

Allergens

Gluten-free, dairy-free, egg-free, nut-free. Contains teff flour.

Ingredients

• 1 cup teff flour
• 2 cups water
• 1/4 teaspoon salt

Instructions

1. Combine the teff flour and water in a mixing bowl, whisking until smooth. Cover with a clean kitchen towel or plastic wrap and let it sit at room temperature for 24 hours to ferment.
2. After the fermentation period, add the salt to the mixture and whisk until combined.
3. Preheat a non stick frying pan over medium heat. Pour a thin layer of the batter into the pan, swirling it around to cover the bottom evenly.
4. Cook for 1 2 minutes or until the surface of the pancake begins to bubble and the edges start to pull away from the pan. Flip the pancake using a spatula and cook for an additional 30 seconds on the other side.
5. Repeat steps 3 4 until all the batter is used, creating a stack of soft and spongy Injera pancakes.

Chef’s Insight

The fermentation process in this recipe creates a light and airy texture, perfect for scooping up Ethiopian dishes.

Notes

Adjust the salt to taste if desired.