Ethiopian Brunch Delight: Gluten-Free Injera Pancakes with Berbere Chicken Sausage and Avocado Salsa
A flavorful ethiopian brunch perfect for gluten-free eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- Gluten
- Free Injera Pancake Batter: 1 cup teff flour 2 cups water 1/4 tsp salt 1 tbsp lemon juice Berbere Chicken Sausage: 1 lb ground chicken 2 tbsp Berbere spice mix 1 egg 1/4 cup gluten
- free breadcrumbs Salt and pepper, to taste Avocado Salsa: 2 ripe avocados, diced 1/4 cup red onion, finely chopped 1/2 cup cherry tomatoes, halved Juice of one lime Salt and pepper, to taste
Instructions
- Prepare the Injera pancakes by whisking together teff flour, water, salt, and lemon juice in a bowl until smooth. Allow the batter to rest for at least an hour, then cook the pancakes on a non stick skillet or griddle over medium heat. To make the Berbere chicken sausage, mix ground chicken with Berbere spice mix, egg, breadcrumbs, salt, and pepper. Form into small patties and cook in a skillet until browned and cooked through. For the Avocado Salsa, simply combine diced avocados, red onion, cherry tomatoes, lime juice, salt, and pepper in a bowl. Assemble the dish by placing Injera pancakes on a plate, topping them with Berbere chicken sausage patties, and spooning Avocado Salsa over the top.
Chef’s Insight
The key to perfect Injera pancakes is to let the batter rest, which allows the teff flour to fully hydrate and develop its signature spongy texture.
Notes
Feel free to adjust the spice levels in the Berbere chicken sausage according to personal preference.