Gluten-Free Ethiopian Injera Pancakes with Veggie Shakshuka & Quinoa

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Ingredients

• 2 cups teff flour (gluten
• free)
• 4 cups water
• 1/2 tsp salt
• 2 tbsp oil
• 1 onion, finely chopped
• 2 tomatoes, diced
• 2 bell peppers, chopped
• 2 cloves garlic, minced
• 1/2 cup quinoa, uncooked
• 2 cups water
• Salt and pepper to taste

Instructions

1. In a large bowl, whisk together teff flour and salt. Gradually add water and mix until smooth. Let the batter rest for at least 30 minutes or overnight for best results.
2. Heat oil in a pan and sauté onion, bell peppers, and garlic until softened. Add tomatoes, season with salt and pepper, and simmer for 10 15 minutes. Set aside.
3. Cook quinoa according to package instructions. Fluff and set aside.
4. Preheat a non stick pan or griddle over medium heat. Pour 1/2 cup of batter onto the surface, swirl to coat evenly, and cook until holes appear on the surface and the edges start to pull away from the pan. Repeat with remaining batter.
5. Assemble the plates: Place a pancake on each plate, top with veggie shakshuka, and serve alongside quinoa.

Chef’s Insight

Injera has a unique spongy texture that pairs perfectly with stew-like dishes.

Notes

This recipe is versatile; try adding different vegetables to the shakshuka or using different grains for the pancakes.