Today we bring you a new healthy honey pancake recipe.  We made these on Monday and they were terrific.  We enjoyed them with homemade jam as a topping, but they are also great with honey or maple syrup.  Teff flour is a whole grain flour made from the smallest grain in the world.  It is a great source of fiber, protein, and iron.  I purchased mine from Walnut Creek Cheese in Holmes County, but you can also find it at most natural foods sections of a local grocery- specifically the area with the Bob's Red Mill flours.

Teff, Oatmeal, and Honey Pancakes

• 1 cup (200 grams) ground teff or teff flour
• 1 cup (140 grams) whole-wheat flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 2 eggs
• 2 tablespoons fall honey
• 1 ¾ cups milk
• 2 tablespoons canola oil
• 1 teaspoon vanilla extract
• 1 cup (270 grams) cooked oatmeal(rolled oats, 1/2 cup uncooked)
•  Butter or oil as needed for cooking
• 1 cup blueberries, black raspberries, or red raspberries

1. Sift together the flours, baking powder, baking soda and salt.
2. In a medium bowl, whisk the eggs. Whisk in the honey, milk, canola oil and vanilla. Quickly whisk in the flour mix. Do not overwork the batter. Stir in the cooked oatmeal.  (To make the oatmeal, I mixed 1/2 cup rolled oats with 1/2 cup water and cooked it for 1 min in the microwave).
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
4. Place 6 to 7 berries on each pancake, 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.

Adapted from the New York Times Cooking, Teff and Oatmeal Pancakes, Martha Rose Shulman.