2 cups Teff (Tef, T’ef) Flour
4 tsp Baking Powder (use Featherweight brand available at health food stores – potato starch)
1/2 tsp Sea Salt
2 cups Water
2 Tb Vegetable Oil
Mix dry ingredients in a bowl. Add liquids and whisk to mix.
Preheat pancake griddle until a drop of water will “dance” on it. (Oil or spray griddle as needed).
Spoon batter onto hot griddle to make pancakes about 4-5” across. Turn when edges seem dry (they won’t brown much because they don’t contain sugar).
Keep cakes warm while you cook remaining cakes (or cool on racks to use as flatbread).
Batter may thicken as it stands. Before spooning subsequent rounds of cakes on the griddle, stir in 1-2 tablespoons of water as needed.
Recipe credit: Bob’s Red Mill