Recently I found the recipe below for Teff Pancakes. Because I didn’t know much about teff and have never tasted it, the recipe intrigued me. After doing a little bit of research on teff grain, here’s what I found. It grows in Ethiopia no matter the weather or altitude and is used mainly for in injera – an Ethiopian bread. Despite it’s littleness, it leads all grains in calcium by a large margin and is high in Vitamin C. Teff is high in resistant starch which benefits blood sugar management, weight control, and overall health of the large intestine. So with all that great information you are probably wondering, what does it taste like? My pancakes, although a bit dense like most gluten free pancakes, were fluffy and tasty.
Scoops of News
New this week: Black Walnut Extract, Mesquite BBQ Seasoning, No Sugar Added Pumpkin Spice Cappuccino (this is just like Pumpkin Spice Cappuccino only a little less sweet and no sugar)! What was supposed to be a turkey shortage turned out to be a very short lived time with no turkey. All our turkeys are back in stock and ready to be gobbled up! Choose from: honey roasted, pan roasted and tavern smoked. Also, new this week is locally raised growth hormone free pork from Twin Oaks Meat. They have a lots of great choices of bratwurst, bacon, pork chops, ribs, ground pork, pork patties, breakfast sausage and more!
Virginia Ham – normally $5.69 – now $3.59
Kettle Fried Chicken – $5.79 – available for a limited time
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Healthy Snacks & Bites
1 1/2 c teff flour
2 1/2 tsp baking powder
1 T healthy sweetener (granulated or liquid)
1/2 tsp salt
1/2 tsp cinnamon
2 eggs, or equivalent substitute
1 1/4 – 1 1/2 cup buttermilk (you can substitute 1 Tbsp lemon juice or vinegar plus additional milk substitute to equal this amount of liquid)
6 Tbsp melted coconut oil (or other healthy fat)
1 tsp molasses (optional)
Mix teff through cinnamon in large bowl. Mix the remaining ingredients in a separate bowl. Add the wets to the dries. Start with the 1 1/4 cups of the buttermilk and add the additional 1/4 cup if the mixture is too thick. Drop onto pre-heated skillet or waffle iron prepared according to manufacturer’s instructions. Serve with Caramelized Bananas if desired.
Caramelized Bananas: Split 3 large bananas in half lengthwise and cook in 3 Tbsp coconut oil with 3 Tbsp granulated sweetener. Cook for 2-3 minutes over medium-high heat. Flip and cook on other side for 2 minutes. Serve on top of waffles or pancakes.