Ingredients

• 1 cup teff flour
• ¼ tsp sea salt
• ¾ tsp baking soda
• 1 cup buttermilk
• 2 eggs
• 1 Tbsp olive oil
• 2 Tbsp applesauce
• 2 tsp honey
• ½ tsp vanilla extract

Directions

1. Mix the dry ingredients (flour, salt, baking soda) in a medium bowl.
2. Mix the wet ingredients (buttermilk, eggs, oil, applesauce, honey, vanilla) in a smaller bowl. If any of your ingredients are cold, the honey may need an extra minute of whisking to incorporate.
3. Begin heating a large non-stick skillet over medium heat.
4. Pour the wet ingredients into the dry mix, whisking until smooth.
5. Add some butter or oil to your skillet, and once it melts and spreads a bit, dollop the batter onto the hot skillet using a 1/4 cup measure for each pancake.
6. Cook the pancakes until the perimeter begins to set and you see small bubbles form on the surface (1-2minutes).
7. Flip and cook the other side for 15-30 seconds or until springy to the touch.
8. Repeat with remaining batter (recipe yields about 12 pancakes).