I've been a fan of teff since the days when I swore off wheat and all gluten products due to my health issues. Thankfully I've been able to reintroduce a lot of these things -- boy did I miss wheat pasta! But I still like teff a lot. We have the grains, which we make into a breakfast cereal, and the flour, which I've been making into pancakes. And coincidentally, if you didn't already know, teff is from Ethiopia.
These are very good pancakes, and I've substituted all sorts of things when I'm short on soymilk (juice, regular milk, water). Try them! We get our teff flour from Bob's Red Mill, but you can also try The Teff Company, from whence comes the recipe.
Teff banana pancakes
Says it makes 25 small pancakes and serves 4-6. I end up making about 10 medium-ish pancakes and Beckmann and I can eat almost all of them between us. We are a bit gluttonous, however.
*2 tablespoons flax seeds (flax is supposed to sub for eggs. I use both)
*1-2 eggs (Recipe doesn't call for this. I think the pancakes hold better together with the eggs, myself)
2 ripe bananas (I only use one, and I've been slicing it into discs)
1 1/2 cups soy milk (plain or vanilla, your choice)
1 tbsp vanilla
1 tbsp maple syrup (or honey)
1 1/2 tsps oil
1 1/2 cups teff flour
1 tbsp baking powder
1/2 tsp cinnamon
Mix ingredients, fry 'em up. They are tasty served with maple syrup, honey and cinnamon, or jam. And if you make a bunch and don't eat them all, they make great snacks later on or even the next day when reheated in a toaster oven.