Teff and Oatmeal Pancakes

Step 1

Sift together the flours, baking powder, baking soda and salt

Step 2

In a medium bowl, whisk the eggs. Whisk in the agave syrup and molasses (if using), buttermilk, canola oil and vanilla. Quickly whisk in the flour mix. Do not overwork the batter. Stir in the cooked oatmeal

Step 3

Heat a griddle or a large skillet, either nonstick or seasoned cast iron, over medium-high heat. Brush with butter or oil. Use a 1/4-cup ladle or cup measure to drop 3 to 4 tablespoons of batter per pancake onto your heated pan or griddle

Step 4

Toss the berries with 1 teaspoon flour in a bowl. Place 6 to 7 berries on each pancake (more if using small wild blueberries), gently pressing them down into the batter. When bubbles break through the pancakes, flip the pancakes over and cook for another minute, or until they are brown on the other side. Serve right away, or allow to cool and wrap individual servings in plastic, then place in a freezer bag and freeze