Perhaps this is a breakfast best eaten on October 31, what with the blood-red ooziness of these blackberries.
Perhaps it’s my middle finger up to the glut of sickly pink & red Valentines Day advertising currently attacking all of our senses.
Or maybe I just wanted pancakes & a hot jammy sauce to go with.
I’m new to teff grain & teff flour. This is my second time using it & I’m so thrilled with how lovely it is to cook with & eat.
These pancakes are breakfast for dinner kind of eating. The type of food to cook and eat when you want something healthy and filling that is also a little special. I made a four pancakes ate the lot and an hour later felt full and content, not like I’d eaten a bowl of stodgy white flour and sugar fried in fat.
Here’s what I did.
In a bowl or measuring jug measure out two tablespoons of whatever type of chia seeds you like and 1/4 cup coconut milk from a can, mix and leave to sit for 10 minutes.
For the blackberry sauce. This is my smart girl fruit sauce. Pour 3/4 of a cup of frozen blackberries and a full tablespoon of lemon juice into a pot turn on the heat to just under high and stir until the ice crystals melt away. Stay with the pot and keep that spoon stirring. This is the trick of using high heat. After a few minutes the fruit will begin to pull away from the sides of the pan. Keep stirring and cooking until the fruit bubbles up and the seeds clot together in a sticky rust-colored treacley goo. Those pieces of blackberry floating about in the sauce add texture which I like but if you want it silky smooth, keep cooking for a few more minutes and then wizz it up in blender or pass it through a fine mesh sieve.
For the pancakes: In another bowl gently mix together a heaped 1/2 of teff flour, with a teaspoon of cinnamon, 1/2 teaspoon of baking powder, a 1/4 teaspoon of nutmeg and 1/4 teaspoon sea salt. To the bowl with the chia seed mixture add one tablespoon of just melted coconut oil, an additional two tablespoons of coconut milk or other non dairy milk and mix.
Pour the wet ingredients into the dry and gently fold the two halves into one. You may need to add another tablespoon of milk to make the batter come together. Flours can sometimes be really thirsty, so if it looks like it needs it add a splash more.
If you’ve added too much liquid let the batter sit out for 10 minutes and it will thicken up in a jiff.
Melt half teaspoon of coconut oil in a large non-stick pan. Divide the batter into four and and form four pancakes spreading out the batter a little in the pan. If you have a smaller pan make two pancakes, then another two. Cook for three minutes on a medium heat until bubbles appear not thesurface, flip and repeat. Add a slick more oil if you want a darker crust on your pancakes. Stack them up and pour over your hot jammy blackberries.
Find a quiet spot and dig in. Or do like I did last night and watch Hellraider 2 Hellbound and cheer on Pinhead with a jammy grin on your face.
Happy Sunday everyone, Aleksa.