It's actually avocado-banana-greek-yogurt teff pancakes, but let's keep it simple. I adapted a recipe from here and was forced to substitute a bit due to a lack of bananas and soymilk. The result was something that seems like it shouldn't even be called a pancake, but rather some kind of extra-moist breakfasty patty.
The instructions below are for the pancakes, and you can cook the slices of blood orange in the pan after the pancakes are done, with coconut oil, butter and cinnamon.
- 2 tablespoons golden flax meal
- 1 ripe banana
- 1 ripe avocado
- 1 cup coconut/soy/rice/almond milk
- 1/2 cup plain greek yogurt
- 1 tablespoon vanilla
- 1 tablespoon honey
- 1/2 teaspoons coconut oil
- 1 1/2 cups teff flour
- 1 tablespoon baking powder (or more)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 1 blood orange
- sprinkling of cinnamon and powdered sugar
- maple syrup
- In a blender, add flax meal, banana, avocado, milk, yogurt, vanilla, honey, and 1/2 teaspoon oil. Blend well.
- In a large mixing bowl, add teff flour, baking powder, sea salt, and cinnamon. Stir the wet ingredients into the dry.
- Add coconut oil and/or butter to a skillet and heat it up on high
- Make small dollops of pancake batter and smooth until somewhat flat discs so that the very moist mixture cooks pretty evenly.
- Let the sides get crisp before flipping and you'll have a nice contrast of crispy on the outside, gooey on the inside.
- When the batch of pancakes has been cooked, slice the blood orange into thin slices, sprinkle them with cinnamon, and fry them on both sides in the pancake pan with plenty of coconut oil and butter.
- Top the pancakes with with the orange slices and sprinkle with powdered sugar. Drizzle with maple syrup.