1 1/2 cups teff flour
1 tsp baking soda
1 tsp cream of tartar (this does feed yeast)
1/4 tsp sea salt
1 1/2 cups milk sub (I usually use a combination of rice milk, room temp club soda, and pear juice. If using all pear juice, eliminate the agave)
3 TB oil (I use coconut oil melted)
1 tsp agave nectar
Preheat griddle or skillet and grease with butter (I use Earth Balance soy free butter). In a large bowl, whisk the flour, baking soda, cream of tartar and salt.
In a 2 cup glass measuring cup, combine the milk sub or water, oil and agave nectar. Pour into the flour mixture, and whisk just until combined. Don’t overbeat. Will thicken slightly upon standing.
Drop by spoonfuls (1 to 2 TB per pancake) onto the griddle or skillet. Cook until the tops are bubbly and edges are brown (about 2 minutes the first side, and 1-2 minutes the second side. These are fragile. Loosen the edges all the way around first then flip carefully. Makes about 12 small pancakes. Cool and freeze any leftovers.