Teff/Buckwheat Pancakes

After a lot of experimenting with my family pancake recipe, I have finally come up with a teff/buckwheat pancake recipe that is not to heavy.  It is very flavorful and light.  We love these pancakes with a little pure maple syrup and if we are lucky, some fresh blueberries.

Ingredients:
1 cup sorgham flour
⅔ cup teff flour
⅔ cup buckwheat flour
⅔ cup tapioca flour
2 Tbs baking powder
1 tsp salt
Stir with a fork
2 egg yolks (put the egg whites in a separate bowl)
¼ cup olive oil
1 Tbs molasses
Add enough coconut milk to make batter consistency
Whip the egg whites stiff.  Beat the pancake batter and then fold in the egg whites.

Corn Tortillas

This is a family recipe that I modified.  I made these tortillas the other night and we had turkey tacos.  They were very tasty.  I have also made these tortillas and then used them to make enchiladas.  I love these tortillas.  I will post the enchilada recipe and the taco seasoning recipe soon!

Ingredients:
⅓ cup sorghum flour
⅔ cup corn flour
1 cup corn meal
1 tsp salt
1 Tbs olive oil
1 beaten egg
coconut milk
water

Preparation:
Mix together and add enough milk and water to make a thin batter.  I usually try to do about half milk and half water.  Drop about 1/4 cup on medium hot griddle (375).  Not too hot or they won’t spread.  Spread with the back of a spoon into a circle about 5” in diameter.  When dry in appearance, turn and cook on the other side.  The second side will not brown.

Banana Bread

I have made many versions of this banana bread, some good and some terrible!  I guess it will be a work in progress.  The batch that I made today is my favorite so far.  So here it is, try it out and let me know your thoughts.

Preheat your oven to 300 degrees F. Line bottom of two bread tins with parchment paper and spray with olive oil.

Ingredients:
¼ cup Pureed Avocado
¼ cup Olive Oil
⅔ cup Raw Agave
2 Eggs (separated)
3 Very Ripe Bananas
½ teaspoon Salt
1 teaspoon Baking Soda
2 teaspoons Baking Powder
1 ½ teaspoon Xanthan Gum
2 tablespoons Coconut Milk
½ teaspoon Lemon Juice (I used freshly squeezed)
1 cup Sorghum Flour
½ cup Tapioca Flour
¼ cup Teff Flour
¼ cup Buckwheat Flour

Preparation:
Cream together avocado, olive oil, agave, and egg yolks.  Put egg whites in a separate bowl and beat them until they are stiff.  Mix in  the bananas.  Mix in the salt, soda, baking powder, and xanthan gum.  Mix in the coconut milk and lemon juice.  Mix in the flours until smooth, about 2 minutes.  Fold in the egg whites.  Bake at for 45 minutes or until toothpick comes out clean.