Gluten-free teff pancakes with honey and fresh strawberry

Ingredients

• 200 g teff flour
• 2 tsp baking powder (gluten-free)
• 1 tbsp fine granulated sugar
• Pinch of salt
• 2 eggs
• 250 ml milk (or plant-based milk)
• 2 tbsp melted butter, plus extra for frying
• 200 g fresh strawberries
• 3 tbsp liquid honey

Instructions

1. 1

   In a large bowl, mix the teff flour, baking powder, a pinch of salt and the sugar well.In a separate bowl, beat the eggs. Add the milk and melted butter and stir everything together.Pour the wet mixture into the dry mixture and stir until a smooth, thick batter forms. Let the batter rest for 5 minutes so the teff flour can absorb the liquid.Wash the strawberries, remove the hulls and slice them thinly. Set aside.Heat a frying pan over medium heat and melt a small knob of butter in it. Spoon a ladle of batter into the pan for each pancake.Cook each pancake for 2 to 3 minutes until bubbles appear on the surface and the edges are dry. Flip and cook another 1 to 2 minutes until golden brown.Stack the pancakes on a plate, top with the fresh strawberry slices and drizzle generously with honey. Serve immediately and enjoy.